1. Pour vegetables and juices into a fine-mesh strainer set over a large bowl. Set roasting pan over two stovetop burners and heat over medium-high. When pan is hot, add water and use a wooden spoon to scrape up any brown bits on bottom of pan, then strain into bowl and let sit 5 minutes.
2. Skim fat and transfer to a liquid measuring cup, adding oil as needed to reach 1/4 cup. Transfer drippings to a separate measuring cup and add broth as needed to reach 2 1/2 cups.
3. Heat fat in a medium saucepan over medium. Add flour and cook, whisking constantly, until color deepens, 1 to 2 minutes, then add drippings to pan while whisking to break up any lumps. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, 5 to 7 minutes. Season with salt and pepper to taste.
Source: Hannaford fresh Magazine, October - November 2020