re: How to thicken gravy when cooking a roast in oven...

The cornstarch method is the quick and easy.

To make your gravy insane, though, you should make a mini-roux in a small sauce pan. Darken it to your preference and add to the roast gravy! You won’t need much either.

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Do you brown the meat? If so, dust it in flour before browning. This will add a little body to the gravy.

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This guy’s got it. Coat it with corn starch and brown it in a skillet on the stove. Then put it in the oven. The residual will make your sauce thicken during roasting.

Of course, I prefer thinner gravy on a roast. This will get it somewhere between au jus and mash potatoes gravy.

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To make your gravy insane, though, you should make a mini-roux in a small sauce pan. Darken it to your preference and add to the roast gravy! You won’t need much either

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This. Make the roux and stir in the roast gravy. You’ll be happy you did. I’d even cook down some sliced onions and garlic in the roux before adding my roast gravy to mix

Yes, it doesn't need to be a roiling boil but at least a few bubbles. When you bring it back down to a simmer it will thicken. If it is not thick enough you can add a little more.

Agree with corn starch method. My mother in law adds 2 beef bullion cubes and cornstarch slurry and brings to a simmer. Some of the best gravy I’ve ever had.

Tell me what you do with a case of it. I’m missing out on use obviously.

Do you brown the roast on the stove before you put it in the oven? Don't be afraid to crank the heat up when you brown it.. The roast will brown well in a covered pot.. Magnalite roaster is best. Get those juices flowing and watch it carefully so that the first juices don't burn and stick in the bottom of the pot. Use ice cubes to deglaze as you go.. this will cool down the pot and give you cup fulls of thick rich brown gravy.
Once you put it in the oven to finish cooking, continue checking and if the bottom gets too thick and dry, add an ice cube.