2 cups pan drippings or stock of your choice (beef, chicken, pork, turkey, or vegetable)
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Large saucepan

Melt butter in a saucepan.  Add flour and whisk until fully combined. Add pan drippings or stock and stir constantly until sauce thickens. Add salt and pepper. Serve warm.

Directions for making gravy directly in the roasting pan:
Remove the roast from the pan. Pour all but about 2 tablespoons of the drippings from the roasting pan into a bowl. Skim the fat off the from the drippings and set the bowl aside. Stir 2 tablespoons of flour into the roasting pan with a wire whisk until the flour has thickened. Place roasting pan on stove on medium-high heat. Stirring constantly, cook until the flour turns a light golden brown. Then slowly add back the previously removed drippings. If too thick add either a little stock, broth, water, milk or cream to the gravy. Season the gravy with salt and pepper and desired herbs. Serve warm.