Collect drippings: After roasting meat, pour the pan drippings into a measuring cup. Let it settle, then skim off excess fat if needed, leaving about 4 tablespoons of drippings.

Make the roux: Heat the drippings in a saucepan over medium heat. Gradually whisk in the flour until smooth. Cook for 1-2 minutes until the mixture turns golden brown.

Add stock: Slowly pour in the stock while continuously whisking to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken.

Season: Add salt, black pepper, and Worcestershire sauce (if using). Stir well to combine.

Simmer: Reduce heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until it reaches your desired thickness.

Adjust consistency: If the gravy is too thick, add a little more stock or water. If too thin, simmer longer or whisk in a small amount of flour slurry (1 tsp flour + 1 tsp water).

Serve: Pour the hot gravy into a gravy boat and serve immediately with your favorite dishes.