@EnochianEntropy @0x56
The (shh) sekrit is low and slow. Most people who struggle get the pan too hot. The flour needs time too absorb the fats before it cooks out.
The other main mistake is adding too much liquid at the start. The glutens haven't formed long chains and hence clumps of flour.
But yes.
Next time I make a roast, I'll spawn a call.
@Vanitas
Hope it works for ya!
Once you have incorporated all the liquid, finish over a higher heat, stirring vigorously until the desired thickness is reached. Then get it straight off the heat or it will continue to thicken.