Do not throw the pan juices away. Turn them into gravy for your roast.This traditional gravy can be easily made while the roast is resting. Pour the pan juices from the baking dish into a sauce pan but leave 2 tablespoons behind in the dish. Place the dish on the stove top on medium heat and stir in 2 tablespoons of flour into the dish and stir with a spatula until the flour is well browned. Removed from heat and gradually add back the previously removed pan juices (remove some of the fat beforehand) In addition, add either water or beef or chicken stock, a dash of Worcestershire sauce and 2 tablespoon of red wine, enough to make 2 cups. Return to heat, stir until gravy mixture boils and thickens. Season the gravy with salt and pepper, to taste.