Sous Vide Roast: What should I do with the excess liquid in the bag?

Sous Vide Roast: What should I do with the excess liquid in the bag?

I am new to sous vide. I am currently cooking a roast at 140 F. I can see
there is a bit of liquid, and probably blood around the meat in the bag.
It has been going for 8 hours now at or above 140, so all should be well
as it is at it's largest, ~2 1/2" thick. I am going to serve with
potatoes, onion, and carrot. I plan to stew the left overs.
What should I do with the liquid currently in the bag? Would it be best to
discard, or use for broth or to cook the vegtables?
I considered draining and catching the bag of the liquid, and resealing
the roast in a new bag to go back in the water bath. I could then use the
liquid to cook the veggies. What would that do to the roast, if it cooked
another 30 to 90 minutes?
Note, I do plan to brown in a cast iron skillet for Maillard.
Suggestions? Thanks.