Have leftover sauce after making a Slow Cooker Roast? Don't let it go to waste! Easily thicken it with a roux to create a delicious Slow Cooker Beef Gravy.
2cupsleftover broth from Slow Cooker Roastor favorite beef stock
¼cupunsalted butter
¼cupall-purpose flour
Salt and pepper to taste
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.
Video
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.
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.