fork can be inserted easily. At this point, remove the meat and vegetables (if used) to a serving platter and keep warm. Pour the liquid remaining in the pan through a strainer, into a bowl, pressing down on the strainer to extract as much of the juices from the chopped vegetables as possible. Skim the fat from the surface of the juices, and return about 4 tbsp. of fat to the cooking pot (do not wash the pot first, any goodies remaining in the bottom will add to the flavor of the gravy.) Add an equal amount of flour to the fat in the pot, and cook, stirring constantly, until the flour/fat mixture has turned a nice brown color (about the color of peanut butter.) Slowly wisk the reserved cooking juices back into the flour/fat mixture, adding additional liquid as needed to make a smooth, not too thick gravy. Season the gravy to taste with salt and black pepper. Slice the pot roast into fairly thin, even slices, and cover with a small amount of gravy. Serve garnished with the vegetables (if used), and the additional gravy on the side. Kathy in Bryan, TX