Beef or Pork Pan Gravy

1. Remove roast from roasting pan To clarify the fat: set pan over high heat until all moisture has been evaporated, leaving only the fat, mirepoix, and caramelized drippings Pour off and reserve fat To deglaze the pan: pour stock into the pan, heat and stir to dissolve the caramelized drippings Add remaining stock and simmer until mirepoix is well cooked, skim well Measure enough of the reserved fat for the correct amount of roux-for the desired amount of gravy Heat fat and add an equal amount of flour to make a blonde or brown roux Thicken the stock mixture with the roux Straini through a chinois.
2. Adjust seasonings to taste.