Jonathan has decreed that pot roast shall never be made anymore in our home without gravy. So, to accompany the pot roast recipe, here’s your gravy (shown in the pan because my poor gravy boat is lost in a stack of boxes):
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1/4 tsp. salt
- 1 cup drippings and milk (if you run out of drippings, just fill it the rest of the way with milk. Otherwise, you can do it about 2/3 drippings, or use all drippings and no milk at all)
Start your butter melting in a pan over medium heat. Take your roast (or meatloaf, or whatever) out of the oven. (Now you may take this opportunity to raise your oven temperature and put in your biscuits — or your Pillsbury crescent rolls.)
Ladle your drippings into a measuring cup and add milk as desired.
Add your liquid all at once.
(This recipe also makes a fabulous cheese sauce for broccoli — just replace the drippings with 1 c. milk, and add about 1 c. shredded cheddar cheese.)