Wash and cut the leek, celery, carrots, and apple into small pieces. The carrots will take the longest to cook, so make sure the slices are not too thick. Peel and cut the onion and peel the garlic.

The roasting temperature depends on the meat and cooking methods you are using. If your roast takes about 1 hour - 1.5 hours to cook you can add the vegetables right in the beginning. If you are slow roasting something for many hours on for example 250 degrees, add the vegetables during the last 3 hours of cooking. The lower the cooking temperature the longer it takes for the vegetables to be cooked through.

Place the meat you are roasting in the middle of a casserole and add the vegetables, the apple, and the herbs all around.

Roast for 30 minutes in the middle of the oven.

Add 1 cup of bone broth to the vegetables and toss.

Roast for another 30 minutes or until the carrots are soft.

Skim off excess fat and take out thyme and rosemary sprigs. Pour the juice and veggies through a fine mesh strainer into a saucepan to use as a base for the gravy.

Purée veggies in a blender until very smooth and add approximately half to the base.

Add 1 cup of broth and 2 Tbsp of wine. Taste to check if you want to add the rest of the wine. Adjust the taste by adding more broth, wine, salt, and pepper to your liking. For a thicker gravy add more of the veggie puree. You can also make more gravy by using all of the vegetables and adding extra broth and or wine. If you are not using all of the veggie puré, freeze it to easily whip up a sauce another time.

Enjoy!