re: Pork roast and rice and gravy

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A roux doesn’t have to be super dark like in gumbo

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I know this. I have heard of people adding a spoon of dark jarred Roux to a gravy though.

I have this and a peanut butter Roux after hearing people on this site talk about it. I just don't personally care for it. To me it takes away from the strong meat flavor you get from properly browning your meat.