Prep 20 mins
Cook 0 mins
Kettle gravy is made from the liquid in which pot roasts have been simmered.
- The broth will be tastier if you brown meat slowly on all sides before simmering.
- Remove meat to platter, cover to keep warm. Skim excess fat from meat broth.
- Add flour and whisk constantly with wire whisk and slowly add water and cook until thick.