You just sear the seasoned meat in a little canola oil, remove the meat from the skillet, then add the chopped onion, celery, parsley, a pinch or so of dried thyme and cook vegetables until tender. Then add this roux mix, whisk , then add water. You have to work the lumps out with a whisk and pour over your roast, pork chops or chicken parts and roast in a covered baker. I always add a few bay leaves and roast until desired doneness. Hint:For pork roast I always cook the meat on a low temp like 300 degrees for about two hours or until it looks super tender.