For the gravy, stock from your meat, whatever it is, skimming off most of the fat, (depends how greasy you like the end product); simmer it with a finely chopped onion and maybe a couple of cloves of garlic, crushed or chopped or wtf. One beef oxo cube. A forkful of plain flower, left to settle for 20 mins or so in a large glass of wine, (you can be sure it won't go lumpy if you stir that straight in), and then a bit more wine and/or a bit of the stock off your veg, according to how wine-ish you like it, and how thick. Add herbs to taste.
For the yorkshires, three heaped forkfuls of plain four (in a pint jug, is what I use), two eggs, and a bit of milk, and mix it all up. If you do this a few hours before it's wanted and leave it in the fridge, and give it a wee beating with a fork every hour or so, then you won't get any lumps - which only applies if you don't have a food processor. Pour about 1/4 inch of the batter into a well pre-heated yorkshire pudding or cake tray with about 1/4 inch of fat off the roast, (or olive oil or any other oil). Cook them in a hott(ish) oven, (about 200c), for between 15 and 20 mins.
Serve it with meat and veg, of a Sunday. You can replace the meat stock with vegetable if you prefer that sort of thing.
Numpty Note: The alcohol in the wine evaporates off, so it's fine for the kids and the band-of-hopers.