Remove roast from pan. Pour out remain juice, (leave just a little on the bottom), into a container. Put pan on burner, med. high heat. As the juice gets really brown (almost burnt) add little bits more until you have it all in. I also add more spices now so it will have lots of flavour. Add more water (I use the water drained from my cauliflower sometimes). I then whisk Xantham gum (sprinkle gentle on, you'll see why). This thickens the 'gravy'