Gravy for Roast Meats

Ingredients

• 1 cup Water
• 2 tablespoons All-purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1After removing the roast meat, pour off the excess fat from the roasting pan, leaving about 2 tablespoons of drippings.
2. 2Add 1 cup of water to the pan with the drippings. Bring to a simmer over medium heat. Season with salt and pepper. In a small bowl, whisk together the flour with a little cold water to make a slurry. Gradually whisk the slurry into the simmering liquid in the pan. Continue to simmer, stirring constantly, until the gravy thickens, about 15-20 minutes.