Heat the roasting pan over medium-high heat and with a spatula, scrape the sides and the bottom to loosen the pan scrapings.
Add herbs and garlic and with a wire, whisk stir together.
Sprinkle 3-4 tablespoons pf gravy flour evenly over the pan and whisk, creating a paste-like mixture – over medium-high heat, browning the mixture in the process.
Add 1 cup red wine, and bring to boil, stirring all the while, to deglaze and reduce heat slightly.
Add reserved meat juices and 1 cup of broth and stir well on a low boil. As gravy reduces slightly, add 1 additional cup of broth (+/-) to achieve the desired consistency) and boil again.
Reduce heat and continue to simmer until ready to serve. Season to taste with salt and pepper and serve hot!