For country gravy, first prepare the desired meat in a roasting pan and then organize 1 tablespoon vegetable oil, 1 cup milk and 2 tablespoons of all-purpose flour. Thicken the ingredients in the hot pan and serve along with the protein.
Remove the cooked meat from the roasting pan and set it aside, preferably covered with aluminum foil to retain heat and juices. Add the vegetable oil to the still-hot pan, followed by the flour. With a spoon, spatula or whisk, stir the oil and the flour together over medium-high heat whilst gathering up the meat brownings that remain in the pan. Work the ingredients together until the flour turns golden brown, being careful not to let the pan burn.
Add the milk to the browned roux and use a whisk to stir the contents vigorously. Keep stirring to avoid clumping while bringing the contents to a boil. Once the gravy reaches the desired thickness, take it off the heat, and taste it for seasoning. Add salt and freshly ground black pepper if desired.
If the gravy has thickened too much, simply add more milk, a tablespoon at a time, until it achieves desirability. Serve atop the roasted meat or on the side.