Your waterless roasting method will produce natural and adequate meat liquid for making gravy; the weight of the meat will determine the amount of liquid produced. Measure drippings in pan; skim off any excess fat. For each cup of gravy, use 2 tablespoons flour, 2 tablespoons drippings, and 1 cup liquid (water, stock or milk). Stir flour into drippings and cook until lightly browned. Remove from heat and gradually stir in liquid. Return to burner stirring constantly. Bring to boil over medium heat and boil for 2 minutes, stirring sides on bottom of pan.
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