Pan Gravy

• 1 tablespoon fat
• 1 tablespoon unbleached flour
• 1 1/2 cups broth or water
• Salt
• Fresh-ground black pepper

1. Remove the roast from the pan and transfer to a warm place.
2. Pour or skim off all but: 1 tablespoon fat.
3. Put the pan over a low flame and stir in: 1 tablespoon unbleached flour.
4. Cook for a few minutes, stirring constantly, and then add slowly, whisking all the while to avoid lumps: 1 1/2 cups broth or water.
5. Keep cooking the gravy, stirring all the while, until it reaches a boil.
6. Be sure to scrape up all the brown bits stuck to the bottom of the pan; they contribute lots of flavor to the sauce.
7. Season with: Salt, Fresh-ground black pepper.
8. Pour through a strainer if there are lumps.

fat, flour, broth, salt, freshground black pepper

Taken from www.epicurious.com/recipes/food/views/pan-gravy-387107 (may not work)