Stir your roux for 2 minutes over heat to cook out the flour.
Once your roast is fully cooked, remove from the tin and rest somewhere warm.
Put the roasting tin on the hob over a medium high heat.
Deglaze with the alcohol, stirring to incorporate any tasty roasted bits.
Whisk in your roux, then add liquid or stock slowly.
Add bay leaves and blended veg and reduce to desired silky consistency before removing herbs.
Season to taste and decant into a warmed gravy boat, ready for the table.
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