Gravy, Perfect Pan 

Remove roast to hot platter.  Leaving rusty bits in pan, pour meat juices and fat into large measuring cup.  Skim off fat and reserving 3 to 4 TB. Fr 2 cu. gravy, return reserved fat to pan. Stir in 1/4 c. flour. Blend fat and flour. Cook; stir over low heat til bubbly.

Remove pan from heat. Add 2 c. liquid (meat juices plus water, milk or broth all at once; blend. Season with salt and pepper. Simmer 2 to 3 minutes. Makes 6 to 8 servings.