2 tb Butter, vegetable oil or a
Combination
1 md Sized coarsely chopped
Onion
1 md Sized coarsley chopped
Carrot
1 md Sized chopped celery

Melt butter in the roasting pan over med heat. Add vegetables; cook
3-5 minutes until onion is translucent, stirring 2-3 times, remove
from heat. Spoon vegetables & pan juices into a strainer set over a
saucepan. Press through. Discard vegetables. Skim off fat; simmer
juices until meat is ready to serve. For a thicker gravy; for each
cup of juice mix 2 Tbls. flour or 1 Tbls. cornstarch with 1/4 cup
water until smooth. Before simmering, gradually stir in juices, then
stir until gravy boils & thickens.