Good gravy is an essential with roast meat. I've never been able to master the roux method for gravies and sauces, ending up with a nasty, lumpy mess each time. Out of desperation, I made up my own method: After removing the meat and spuds from the baking pan, put them back in the oven to keep them hot. Drain off all except about 2 tablespoons of fat from the pan. Pour in the reserved vegetable liquid, adding extra water if necessary, and simmer over low heat, scraping up all the little brown bits that remain in the pan. Mix together 2 to 3 tablespoons of all-purpose flour in a cup or more of cold water. When thoroughly mixed-no lumps-gradually pour into baking pan and stir constantly over low heat. As the flour cooks, the gravy thickens. Color and flavor with Kitchen Bouquet, Maggi seasoning, bouillon powder, and salt and white pepper. Just before serving, drain into the gravy any juices that have leached from the meat.