A light gravy with natural juices from the joint and herbs
I don't want thick, dark gravy with my roast. I simply use the juices from the roasting pan after draining off the fat, add the appropriate Knorr Cube, some water and mix all together. The Stock Cube compensates for the lack of sediment from the meat. Pour it all into a pan, adding more water if you like. Then pour in a little olive oil to emulsify the gravy. The olive oil will glaze the liquid. Reduce the sauce down, no need for flour.