6-8 Tablespoons pan juices and fat–or as much as you can get from your roast

6-8 Tablespoons flour

3-4 cups water or broth

Heat pan juices in a large skillet or saute pan. Add flour, 2 Tablespoons at a time until a thick roux forms. It should form an almost solid mass, but still hold moisture (not dry). Allow to cook for a couple of minutes until there is no smell of flower. Slowly add 2 cups water or broth, stirring constantly until gravy begins to thicken. Add additional water, 1/2 cup at a time, until gravy is desired consistency. I prefer it thick enough to coat the back of a spoon.