Beef Gravy

To make gravy remove the roast from the pot to let sit for a minute before slicing. Cover with foil to keep warm.
Spoon any excess fat from the drippings and scrap them from the bottom of the pan. Use a little hot water if necessary.
Turn the heat on high for a minute but don’t let it burn.
Make a paste from 1 C of milk and ¼ C. flour shaken until smooth in a tight jar.
Stir the paste into the hot drippings until smooth with a wire whisk. Reduce the heat and add a cup of water and cook until thickened. Add more water if necessary. You may also add kitchen bouquet or beef bouillon paste to boost color and flavor, if necessary.
Adjust the seasonings, salt and pepper, to taste, but be careful not to burn your tongue.

Menu options: Serve with Roast Beef and Yorkshire Pudding