Pat - re au jus

I make au jus very similar to BB's .... one tip since you said, Pat, what if you don't have a roast.

As you cook, grill, etc. ... if you've made a steak and have some juice left (put it in a little container in the freezer, same with a roast if you don't plan to make au jus or other gravy that time) save it ... and you'll be set. I often do this for most of my gravies etc ... and save from the one I'm cooking for the 'next' time. This way I can get the new one partially made ahead.

Also, in a pinch, the envelopes of au jus mix (Knorrs, McCormicks, etc.) are not bad --- especially if you add a bit to them.