Remove the pot roast from the pan and pour off excess fat, leaving about 2 to 3 tablespoons of drippings
Place the pan on medium heat
Add 2 to 3 tablespoons of flour to the drippings
Whisk constantly for 1 to 2 minutes to cook out the raw flour taste
Slowly pour in 1 to 2 cups of beef broth while whisking
Scrape up any browned bits from the bottom of the pan
Add more broth until the gravy reaches the desired thickness
Simmer for 3 to 5 minutes, whisking occasionally
Season with salt and black pepper
Add a splash of Worcestershire sauce if desired
Strain the gravy if you want it smooth
Serve warm over the pot roast