I done said....

 I was making pot roast.... and gravy.

I do my pot roast in the Dutch Oven, in the oven. That means the juices ain't going anyplace.  Let them mingle with the can of tomato soup I dumped on, and it's really braising, not roasting.

Either way, it makes for a tender and juicy hunk of beef.

Here, the gravy.  I start with the pot melting some butter, and then stir in flour to make a roux.  That gets set aside.  At the same time, there's a fry pan going with onions sautéing in butter.  When they are done, into the roux with them. Again, set off the heat.

Now, a big handful of sliced mushrooms goes into the fry pan, along with another chunk of butter. Let them brown and sizzle.

While that's going on, retrieve the pot roast and drain off a few cups of the spectacular pot liquor into a measuring cup in the sink.  Yeah... it's HOT.

Pot roast back in the oven, the pot of reux and onions goes back on the heat. Into that goes the pot liquor, while stirring. It will boil and go thick right fast, so don't walk away. Once it does, turn it down low.

While the mushrooms (you stirred them, right?) are getting some loving in the searing butter, add chopped garlic, horseradish, and black pepper to the gravy.  Then 1/4 cup of white wine and stir to mix.

Give that five minutes to snuggle, and then adjust flavors.  

That's it.  Set it aside til the roast is done, and well rested.  

Behold the rich and bold!