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A succulent, flavorful gravy can enhance a pot roast. However, if the gravy is too weak or watered down, then it will reduce a five-star pot roast to drinking soup with huge chunks of meat in it. Knowing how to thicken your gravy to a desired consistency will help to ensure that your gravy-smothered pot roast leaves your guests full and satisfied. There is also a variety of ways to thicken your gravy, depending on the time and makeup of your gravy.

Add liquid slowly to your gravy mix, making sure that you do not add too much water, or other juices or broths, from the start. Otherwise, you will have to spend more time and ingredients bringing your gravy mix to the proper consistency. To prepare for thicker gravy, use heavier concentrations of ingredients, substituting more flour, oil or butter for water or milk.

Stir your gravy and allow it to come to a boil. Sometimes, ingredients such as flour, may not be adequately mixed in, leaving small deposits of dry ingredients. Make sure that the flour and other ingredients are properly stirred and mixed so that the gravy is as thick as possible with the ingredients already in the gravy pot.

Boil the water out of your gravy. Depending on the type of gravy your are making, some of the ingredients may require extended boiling time to diffuse throughout the gravy mix. Boiling the gravy more helps to ensure that the ingredients are adequately diffused and decreases the amount of water that is present in the mix. As a result, the gravy mix has less of a liquid consistency and more thickness.

Add flour to your gravy. Add a little flour and stir it in with a mixing spoon. Allow for the mix to sit for about 5 minutes and then add more flour. The amount of flour will vary depending on the size of your gravy pot, amount of gravy and the extent to which your gravy is soupy.

Pour a half cup of water and 2 tbsp. of flour into a mason jar, stirring until all of the blobs are gone. Add this solution to the existing gravy and stir it in completely. Continue to add jars with half cups of water and flour mixed together until the gravy is at the appropriate consistency.

Remove the gravy from the cooking pan and allow it to cool. As it contracts from cooling and sits, it will thicken up more than when it was on the stove top. One of the tips from is to "pour it ... just an instant before you think it's thick enough," so that as it cools it thickens to the correct consistency.

About the Author

David McGuffin

David McGuffin is a writer from Asheville, N.C. and began writing professionally in 2009. He has Bachelor of Arts degrees from the University of North Carolina, Asheville and Montreat College in history and music, and a Bachelor of Science in outdoor education. McGuffin is recognized as an Undergraduate Research Scholar for publishing original research on postmodern music theory and analysis.