Step 1

Collect the Drippings - After cooking the roast, scrape the browned bits (fond) stuck to the bottom of the pan, using the juices to help dissolve the drippings. A small amount of water and heating the pan over low heat can help loosen the fond.

Step 2

Separate the Fat - Pour the juices, fond, and fat drippings into a measuring cup or fat separator. Allow to sit and separate until the fat rises to the surface. Refrigerate or freeze to speed up the process. Reserve the fat. Measure out 1 cup of the juices. Use additional store-bought stock or broth if needed to reach the required volume.

Step 3

Make a Roux - In a medium saute pan, add 2 tablespoons of the reserved fat, and 2 tablespoons of flour. Heat the pan over medium heat, whisk, and cook for 1 minute.

Step 4

Thicken the Consistency - Turn the heat to medium-high. Gradually whisk the juices into the pan, cooking for about 3 to 5 minutes or longer for a thicker consistency. For a thinner sauce, add more juice or stock.

Step 5

To Finish - Season gravy with salt and pepper to taste. For a smoother consistency, strain the sauce. Serve hot, and rewarm if needed.

Step 6

Make a Roux - In a medium saute pan, melt the butter. Add flour to the pan and whisk to combine, cook until the roux turns blonde in color, cook for about 1 minute.

Step 7

Thicken the Consistency - Turn the heat up to medium-high. Gradually whisk the chicken stock into the pan, whisking continuously to break up any clumps of flour. Cook until the gravy is smooth and thickened, about 3 to 5 minutes. For a thinner sauce, add more stock.

Step 8

To Finish - Turn off the heat and whisk in salt and pepper. Taste and adjust seasonings as desired. For a smoother consistency, strain the sauce. Serve hot, and rewarm if needed.