Preheat the oven to 180°C (Gas Mark 4, 350°F). Add the prepared vegetables, herbs, olive oil and garlic to a roasting tin with some seasoning. Transfer to the oven and roast for 40 minutes until soft and lightly charred.
Place a large pan over a medium heat and scrape the roasted vegetables, garlic, herbs and any juices in to it. Add 1 tablespoon of the butter and allow to melt.
Stir in the flour and cook, stirring continuously for a few minutes. Gradually pour in the red wine, stirring all the time to avoid lumps. Allow to bubble and thicken, stirring occasionally.
Once the gravy base has thickened, strain it in to a clean pan through a sieve, pushing and squeezing the vegetables with the back of a spoon to extract as much flavour as possible from them.
Into the clean pan, add the Worcestershire sauce, the redcurrant jelly, soy sauce and stock. Heat gently and slowly, stirring occasionally, until thickened.
When ready to serve, check the seasoning and adjust if necessary. Add the remaining tablespoon of butter at the last minute to make the gravy glossy.
Top tip: The gravy can be made in advance and frozen for up to 3 months. Simply defrost overnight in the fridge and reheat thoroughly before serving.
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