Step 1

After roasting the meat, transfer it to a warmed platter or plate and set aside to rest.

Step 2

Skim the excess fat from the surface of the liquid that collected in the roasting pan, leaving about 2 tablespoons juices mingled with a little fat. Place the roasting pan over 1 or 2 burners on medium heat. Using a wooden spoon, scrape up the caramelized pan juices, then sprinkle the flour over the top, stirring constantly to blend it well with the fat and juices. Cook, still stirring constantly, until the flour becomes a light golden color, about 2 minutes.

Step 3

Still stirring, slowly add the warm stock to the roasting pan. Bring to a boil and cook—say it with us, still stirring constantly—until the sauce thickens and the mixture is reduced by about a third and has a gravylike consistency. Season the gravy with salt and pepper to taste. If desired, strain through a fine-mesh strainer. Serve immediately. Originally published October 30, 2012.