Since I am a woman with a full-time job, I often throw a roast into the crock pot before going to work. I found that if I remove the roast from the crock pot, I can dip the drippings out and add a heaping tablespoon of corn starch. Pop it into the microwave for 30 seconds; stir well and cook for another 20 to 30 seconds and I have gravy for the roast itself or to pour over mashed potatoes. It is so much better than using canned broth or bullion.
*Note: If you do this, it's best to dissolve the corn starch in a small amount of cold water before adding to the drippings. Any time you drop corn starch into very hot liquid, it makes the gravy lumpy. It partially cooks as soon as it hits the liquid and cannot dissolve properly.
When making gravy in the microwave, the real trick is to heat 20 to 30 seconds at a time. That way, even with the high temperature of the microwave, you are still able to maintain control of the gravy.
This gravy was made from beef boullion powder.
1 1/2 teaspoons of beef or chicken boullion powder (broth can also be used)
1 1/2 cups of water
1 rounded teaspoon of flour
1/2 teaspoon of corn starch, if needed
Mix the boullion and water. Separately mix the flour with enough warm water to just moisten the mixture to a thin paste. Add to the boullion and microwave 20-30 seconds at a time, completely stirring and disolving any lumps before starting the next 20-30 second cycle. Repeat, if necessary. At the end of 2 minutes, if gravy has not reach desired thickness then add the corn starch. Do this by adding the corn starch to just enough cold water to completely disolve it. Then add that mixture to gravy, stirring thoroughly. Microwave for 20 seconds and stir again. If gravy still hasn't reached desired consistency, microwave again for 20 to 30 seconds. That should do it.
Note: This method does leave a ring around the bowl. You can always transfer the gravy to clean bowl for a more attractive looking dish.
