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How Do I Thicken the Gravy From Pot Roast?

by
author image Natalie Smith
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
How Do I Thicken the Gravy From Pot Roast?
Just a little flour turns your meat drippings into gravy. Photo Credit Jupiterimages/liquidlibrary/Getty Images

The only thing better than a thick, juicy slice of pot roast is a thick, juicy slice of pot roast with a rich gravy on top. To make this gravy you must thicken the juices left in the pan from the pot roast. You don't need to buy the over-salted powdered gravy from the store; all you need is a little flour, water, a strainer and salt and pepper to taste to create the meaty gravy that you crave.

Step 1

Remove the pot roast from the roaster pan and place on a plate to rest.

Step 2

Place a saucepan in the sink and place the strainer over the saucepan. Slowly pour the meat drippings from the roasting pan into the strainer. Discard any leftover pieces of meat in the strainer.

Step 3

Heat the saucepan filled with meat drippings over medium-high heat on your stove. When the dripping begin to steam, add the flour one tablespoon at a time and whisk until each tablespoon is integrated. When you are finished, the gravy should have no lumps.

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Step 4

Turn the heat to medium-low and whisk constantly until the gravy is the desired consistency. Season with salt and pepper to taste. Serve hot with the pot roast.

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References

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