Slow Cooker Beef Gravy
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.
Servings 2 Cups
- 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
Pour the strained broth from Slow Cooker Roast or beef broth 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.
- 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.
Calories: 292kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 479mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 709IU | Calcium: 26mg | Iron: 1mg