**Recipe notes: Pro Tip! PRIOR TO MAKING GRAVY - IF YOUR SAUCE/BROTH TURNS OUT GREASY AFTER COOKING(as chuck roast is a very fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy with.