Roast Gravy

See also turkey gravy.

Drain off all fat and juice from the roasting pan into a glass measuring cup. Let stand for fat to float. Pour off 2 tablespoons of the fat into a deep frying pan; pour off and discard any remaining fat. (Use vegetable oil if there isn't enough.) Add 1 tablespoon flour, stir until a roux is made. Add about 1 cup of the remaining juices and stir until smooth. Add more juices or broth or water until desired consistency is reached. Season with salt and pepper.