Pan or rack? Well for the pan I use a large cast iron skillet. For the rack I slice carrotts and onions and use them as my rack. The veg rack contributes greatly to the pan gravey. Sometime I add quartered potatoes the last 1/2 hour or so to the pan for pan roasted spuds.
If you don’t want to use vegetables you can substitute toast points for the rack. That works just fine also. Chow Jim