My gravy making technique is hit-and-miss to say the least. I tend to get the best results when roasting beef because it's rare. That is, it's just roasts enough to cause the juice to come out. What I find with other meats, especially chicken and pork (which need to be cooked for much longer) is that the potatoes and other veg that I roast seem to absorb the juices (which I see as a good thing), but then I have no juice left.
So, my question is this: how can I roast my potatoes and veg with the meat, but keep enough for gravy? I really don't want to start roasting the veg in a separate pan.
I'm in the UK. I mention this because I have visited America once, and the gravy seems to be far thicker there (more like a sauce than a gravy).