Be sure to place enough foil in the pan to not only cover the pan, but also be able to wrap the entire roast in foil as well. If you’d like to season your roast before cooking it, you can also sprinkle 1 tablespoon (17 grams) of salt, 1 tablespoon (17 grams) of pepper, and 1⁄4 cup (59 mL) of vinegar over it. For even more flavoring, lay 5-6 onion slices over top of it.
You can also use the internal temperature of the roast to determine when it’s done. Use a thermometer to check the temperature; once it reaches 130 °F (54 °C), it’s safe to take the roast out of the oven.
These juices are what you’ll use to make your gravy, so it’s very important that you give them enough time to seep out of the roast.
If you don’t plan to cut the roast right away, put it in a dish or pan that will catch any additional juices that continue to seep out of it, such as another roasting pan or a deep saucepan.
The fat in the pan will be white and relatively thick as compared to the rest of the juices. If you’d rather not eyeball it, you can also opt to remove all of the fat from the pan, then measure out 1⁄4 cup (59 mL) to pour back into the pan.
You don’t need to do anything else to the drippings; you just want them to not be stuck to the pan when you’re cooking the gravy.
For example, if the dial on your stovetop runs from 1 to 10, turn it to 5 to set your stove to medium heat.
For best results, pour the flour into the pan 1 tablespoon (9 grams) at a time.
It’s important to add the stock a little at a time, not only so that the ingredients more easily mix together, but also to avoid the stock splashing out of the pan.
Conversely, if the gravy is too watery for your tastes, you can also allow it to simmer for a little bit longer and let some of the excess water evaporate out.
Other seasonings you might try with your gravy include oregano, rosemary, sage, thyme, and pepper.
If you don’t think you’ll use your gravy anytime soon, you can also place it in the freezer for up to 4 months.
