I love to make homemade gravy. I would NEVER EVER eat something from a can – or package. Just let me say this is all my Mom’s fault as she made GREAT gravy and I learned from her! The must have item for this recipe? A Cast Iron Skillet. I have several I inherited from my Mom (this one!) and I actually have one from my grandparent’s farm – a huge Dutch oven that I make gravy in for big meals – such as Thanksgiving or other holiday meals.. The drippings from the pot roast made this gravy a breeze…
- 1-2 Tbs solid shortening - do NOT use liquid
- 1-2 Tbs all purpose flour
- broth from cooked pot roast
- water to thin if necessary
- Melt shortening in cast iron skillet
- When melted, add the flour.
- Mix over medium high heat - DO NOT STOP STIRRING!
- Continue to stir until the roux begins to brown
- Allow to get as brown as you would like as LONG as you keep stirring - it will burn very fast otherwise!
- Remove from heat, allow to cool
- Remove the drippings from the cooked meat.
- Place back onto heat, a little lower than before.
- Stir until it combines, and then continue to stir.
- You may need to add a bit of water to thin if it gets too thick.
- Remember - always add cold to hot - never hot to hot - or it will get lumps.
- Add salt and pepper as desired,
- Serve immediately!
As always – enjoy!