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This is the easiest Slow Cooker Beef Gravy with so much flavor! It’s a no work required pot roast gravy made using beef drippings and a roux. This is the easiest gravy you will ever make!
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Slow cooker beef in gravy is one of my favorite Sunday Supper recipes to serve my family, and what’s great about that is how easy it is to make! It’s the perfect gravy for Slow Cooker Beef Tips or any roast recipe you can dream of. It is fantastic on any roast beef or roast pork!
I love making this recipe during the holidays because I can make it ahead of time and just let it stay warm in the slow cooker. This is my go-to when serving my Christmas Slow Roasted Prime Rib or Standing Rib Roast. It makes for a truly stress-free holiday meal.
How do you make gravy from beef drippings?
The secret to making gravy from scratch is to use drippings from roast beef. In a pinch, you can use beef stock. I have done this many times. But the next time you make a roast, be sure to save the drippings!
- Melt butter over medium-low heat and whisk in the flour. Cook briefly, until combined and starting to bubble.
- Slowly pour a cup of the hot broth into the flour mixture, whisking well. Once smooth, pour the mixture into the slow cooker with the remaining broth.
- Cover the slow cooker and cook over high heat until thickened, approximately 30 minutes to 1 hour.
Follow any of our Roast Beef Recipes and save the drippings. You can even freeze them and thaw them to make gravy.
How to Thicken Gravy
If your gravy is too thin, you can make a quick roux. It is a mixture of equal parts flour and butter or other fat. I recommend 1 tablespoon of flour and water. Slowly whisk the mixture into your gravy and it will thicken perfectly.
Follow this guide on How to Make a Roux for gravy to learn more about making a roux, and for more delicious recipes using a roux!
How to Thin Gravy
Mix in a little more broth or drippings to help thin it out if it thickens too much! Remember, whisk whisk whisk slowly and you will have the perfect consistency.
Gluten-Free Beef Gravy
Instead of using flour, you can also thicken 2 cups pot roast gravy using 1 Tbsp. cornstarch.
In a small bowl, whisk together the cornstarch and 1 Tbsp. water. Pour into the crock pot with the broth set over high heat, and whisk until combined.
Allow it to cook under the lid until it thickens, about 30 minutes to 1 hour. You may need to add a bit more cornstarch for a thicker gravy.
What goes well with gravy?
My family’s favorite meal to enjoy with this recipe is roast beef, but it’s also a perfect choice for serving with Creamy Mashed Potatoes.
There are so many options for what you can do with gravy from pot roast! Give this better-than-bouillon gravy a try. I’d love to hear what you serve it with!
- I like to use it as a topping for Loco Moco! Loco Moco is a Hawaiian dish with white rice, a seasoned hamburger patty, fried egg, and plenty of brown gravy.
- A Poutine recipe with crisp French fries, our brown gravy recipe, and fresh cheese curds.
- Homemade Salisbury steak is another delicious choice. A Salisbury steak recipe is a classic dish of hamburger patties with thick, delicious mushroom gravy.
Recipe Tips
- Don’t let the flour darken too much as you cook it with the butter. As it darkens, it loses some of its thickening ability.
- After thickening it, if you want to take it to the next level, add some caramelized onions and sautéed mushrooms for even more flavor. This is so perfect for making leftover roast beef sandwiches.
Check out our Slow Cooker Beef Gravy Web Story!
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Slow Cooker Beef Gravy
Equipment
Ingredients
- 2 cups leftover broth from Slow Cooker Roast or favorite beef stock
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- Salt and pepper to taste
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Pour 2 cups strained broth from roast beef or beef stock into a slow cooker and set to high heat. In a pan, melt butter over medium-low heat. Once melted, whisk in the flour. Cook briefly, until combined and starting to bubble, about 3-5 minutes. Do not let the flour darken.
- Slowly pour about 1 cup of the hot broth into the flour mixture, whisking well. Once smooth, pour the mixture into the slow cooker with the remaining broth.
- Whisk to combine until smooth, then cover and cook over high heat until thickened, 30 minutes to 1 hour. Uncover and allow to cool slightly. Season with salt and pepper to taste. Serve warm with desired meal.
Notes
- If avoiding flour, thicken the gravy with cornstarch. In a small bowl, whisk together 1 tablespoon cornstarch with 1 tablespoon water until smooth. Pour into the slow cooker and whisk to combine. Cook over high heat until thickened.Â
- Want to add some extras to your gravy? I like to mix in caramelized onions and/or sautéed mushrooms. Other options include dried or fresh herbs.
- Don’t let the flour darken too much as you cook it with the butter. As it darkens, it loses some of its thickening ability.
- Did the gravy thicken too much? Mix in a little more broth to help loosen it.
Nutrition
Photography by Tara Margetson.
Let us know what you think or ask a question about the recipe!