Need help making brown gravy?!

Pour your meat drippings into a medium skillet. In a measuring cup, combine 2 heaping tbsp. of flour with cold water; stir thoroughly with a fork, until there are no lumps.
Add about 2 cups water to the drippings in the skillet. Heat over med-high heat, stirring frequently with the fork, until boiling. Slowly pour the flour/water mixture into the center of the skillet, stirring briskly, until desired thickness. Gravy will thicken as it cools; keep this in mind. Reduce heat to low, season with salt and pepper.
I use cornstarch for gravy; I think it makes a smoother gravy.

45 years of cooking.

Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan....Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly. ...Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper.................

Yes. The flour is the thickening agent. Add the flour to some water, blend, stir this into the meat dripping a little at a time over heat. The flour/water will thicken the meat drippings into a brown gravy.

Yes add some oil to flour and cook in pan to make rue and use to thicken