1/4 c. meat drippings
3 tbsp. flour
2 c. water or beef bouillon
1/2 tsp. salt
Dash of pepper

Lift roast from pan and place on heated platter. Let stand 20 minutes. Pour off drippings in roasting pan. Return 1/4 cup drippings to pan. Stir in flour to make a smooth mixture; brown it slightly over low heat, stirring to loosen any brown bits in pan. Gradually stir in water, salt, and pepper. Stir gravy until smooth and bubbly.