Pour the cooking juices and the fat from the meat you are roasting into a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the excess fat.
Brown off the vegetables on a medium high heat, add the thyme and the flour, continue to stir until the flour has absorbed the oil ans is beginning to brown.
Put the roasting tin onto a low heat, add the wine and deglaze the pan using a silicon spoon.Pour the mix into the stock pot. Then add the beef or chicken stock and reduce by half. Finally add any of cooking juices and stir while simmering for 10 minutes.
Strain and serve
«Use chicken stock if you prefer a lighter flavored gravy.»