re: Reducing pot roast liquid for beef gravy

If you're going to add flour, make a little roux so the flour flavor isn't so raw or uncooked. A browned roux tastes better for roast gravy. I don't make one, but I flour and brown the roast first, which essentially makes a roux. I add a tablespoon of tomato paste concentrate from the tube to the liquid before the roast cooks. I skim the fat and that's it, but I don't like thick gravy. I like it with some body.