A roux is a classic thickening agent for soups, gumbo and gravy. It is made by combining flour and fat over heat while whisking. Ingredients 4 tablespoons flour4 tablespoons vegetable oil or butter1 heavy sauce pan 1-3 quarts (we used a 1 quart all-clad sauce pot)Note: if you use butter make sure the heat does not get too high. 

Contains the following recipes:KFC ColeslawKFC POT PIEKFC Beans and RiceKFC CornKFC Macaroni SaladKFC Potato SaladKFC Baked BeansKFC Buttermilk BiscuitsKFC Potato WedgesKFC GravyKFC Mashed PotatoesThe Kentucky Fried Chicken MarinateKFC ORIGINAL RecipeKFC EXTRA CRISPY& more...

Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.Boneless Chuck Roast, and 7-Bone pot roast are recommended, as they are very inexpensive, yet become very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid. External linksClassical Pot Roast from Sara MoultonGood Eats Pot Roast from Alton Brown