I saw one of the cooks (or is that kooks?) on America's Test Kitchen toast her flour in the oven prior to making a roux.
I always make my roux when needed because I make it lighter or darker depending on the meat, and I like to use the fat from cooking the meat to make it. Dark, almost burnt, for beef, copper coloured for pork and turkey, and just barely cooked for chicken.
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett