My husband's Uncle and his Grandfather were butcher and when I was a young bride I watched him carve a whole ham for the first time and have always remembered his instruction to me. "Carve the meat always after it has set and cooled and it will retain its juices much better." This is what I do and he is right.
The cooking liquid in the bottom of the pan is like liquid gold and is referred to as the Au jus. Strain this, taste for seasoning, it should have an intense and slightly salty flavor. Reheat at serving time in a small pan. You may fortify it with additional beef stock base and water if you need more.