If the gravy is not as thick as you like, just remove the roast to a platter and put the dutch oven on the stove. Heat on medium high. In a bowl mix 1/4 cup cold water with 2 teaspoons arrowroot (or 2 tablespoons corn starch), add it to the gravy, mix and allow it to come to a boil.
If you do not have homemade or canned cream of mushroom soup, mix together 10 oz heavy whipping cream with 2 tsp salt. Add red wine and Worcestershire sauce. This is the gravy!