When making pot roast, don't just ditch those drippings at the bottom of the pan. You can turn that flavor goldmine into a rich and robust gravy in no time.
Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but ...
If you ask me, there’s never a wrong time for gravy. In a perfect world, I’d be making the stuff from scratch every night using rich, savory pan drippings from meaty roasts. In reality, you’ll more ...
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