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November 9, 2024
When it comes to cooking a delicious roast in a slow cooker, one of the most satisfying parts is the flavorful juices that accumulate at the bottom of the pot. These juices are the secret to making a rich and robust gravy that will take your meal to the next level. In this article, we will guide you through the simple steps to turn those slow cooker juices into a mouthwatering gravy that will have your family and friends begging for seconds.
Step 1: Once your slow cooker roast is done cooking, carefully remove the meat from the pot and set it aside on a cutting board. Take a fine-mesh strainer and place it over a large bowl or saucepan. Pour the contents of the slow cooker into the strainer, allowing the juices to collect in the bowl or saucepan below.
Step 2: Discard any solids or debris that may have been caught in the strainer. This should leave you with a bowl or saucepan full of rich, flavorful juices that will serve as the base for your gravy.
Step 3: Place the bowl or saucepan with the juices on the stovetop over medium heat. Bring the liquid to a simmer, stirring occasionally to prevent scorching. Allow the juices to simmer for about 5 minutes, or until they have reduced slightly.
Step 4: In a separate small bowl, whisk together cornstarch and cold water until smooth. Gradually pour the cornstarch mixture into the simmering juices, stirring constantly. Continue to cook and stir the gravy until it thickens to your desired consistency.
Step 5: Remove the gravy from the heat and let it cool for a few minutes before serving. This will allow the flavors to meld together and the gravy to thicken a bit more. Give it a taste, and if needed, add salt and pepper to adjust the seasoning.
With these simple steps, you can transform the delicious juices from your slow cooker roast into a delectable gravy that will elevate your meal to new heights. Pour it over mashed potatoes, drizzle it over roasted vegetables, or smother it on top of your tender slow cooker meat. No matter how you use it, this homemade gravy is sure to impress everyone around the table.
Roasting meat in a slow cooker
Roasting meat in a slow cooker is a great way to achieve tender, flavorful results without the need for constant attention. The slow cooker allows the meat to cook slowly over a long period of time, resulting in juicy and delicious meat.
To roast meat in a slow cooker, start by selecting a cut of meat that is suitable for slow cooking, such as a roast or a brisket. Trim any excess fat from the meat, as this can make the gravy too greasy. Season the meat with salt, pepper, and any other desired spices or herbs.
Next, place the meat in the slow cooker and add any desired vegetables, such as onions, carrots, and potatoes. These vegetables will add flavor to the meat and can also be used to make a side dish. Pour in enough liquid, such as beef broth or red wine, to cover about half of the meat.
Cover the slow cooker and set it to the desired cooking time and temperature. Cooking times can vary depending on the size of the meat and the desired level of doneness. Generally, it is recommended to cook the meat on low heat for 8 to 10 hours, or on high heat for 4 to 6 hours.
Once the meat is cooked, remove it from the slow cooker and let it rest for a few minutes before slicing or shredding. Strain the juices from the slow cooker and separate the fat from the liquid. The liquid can be used to make a flavorful gravy.
| Ingredients | Instructions |
|---|---|
| 1 roast or brisket | 1. Trim excess fat from the meat |
| Salt, pepper, spices, and herbs | 2. Season the meat |
| Vegetables (onions, carrots, potatoes) | 3. Add desired vegetables |
| Liquid (beef broth, red wine) | 4. Pour in enough liquid |
| – | 5. Cook on low heat for 8-10 hours or on high heat for 4-6 hours |
| – | 6. Remove the meat and let it rest |
| – | 7. Strain the juices and separate the fat from the liquid |
By following these steps, you can enjoy tender and flavorful meat that is perfect for making gravy from slow cooker juices.
Collecting juices from the slow cooker
When making gravy from slow cooker juices, the first step is to collect the juices that have accumulated in the slow cooker during the cooking process. These juices are packed with flavor and will serve as the base for your delicious gravy.
Here are the steps to collect the juices:
Step 1: Remove the cooked meat or vegetables
Using a pair of tongs or a slotted spoon, carefully remove the cooked meat or vegetables from the slow cooker, placing them on a serving plate or in a bowl. Set them aside and keep them covered to keep them warm.
Step 2: Skim off excess fat
While the meat or vegetables are resting, it’s a good idea to skim off any excess fat that has risen to the top of the juices. You can use a fat separator or a spoon to remove the fat. Discard the fat or save it for another use if desired.
Step 3: Transfer the remaining juices
Next, carefully transfer the remaining juices from the slow cooker to a measuring cup or a fat separator if you haven’t used one already. Be sure to collect as much of the flavorful juices as possible, without getting too much fat or sediment.
Tip: If your slow cooker doesn’t have a pouring spout, you can use a ladle or a baster to transfer the juices.
Once you have collected the juices, you are ready to move on to the next step of making gravy. The collected juices will add a rich and savory flavor to your homemade gravy that will perfectly complement your slow-cooked dish.
Separating fat from the juices
When it comes to making gravy from slow cooker juices, one of the steps you need to take is separating the fat from the juices. This will help create a flavorful and rich gravy without any excess oil or grease.
There are several methods you can use to separate the fat from the juices:
- Skimming: If the fat has solidified on the surface of the juices, you can simply skim it off with a spoon or ladle. Gently glide the spoon over the surface, collecting the fat as you go. Try not to disturb the juices too much as you skim.
- Using a fat separator: A fat separator is a handy tool specifically designed for separating fat from liquids. It has a spout at the bottom and a built-in strainer that catches any solid particles. Pour the juices into the fat separator and wait for the fat to rise to the top. Then, slowly pour the defatted juices out of the spout, leaving the fat behind.
- Chilling and straining: Another method is to let the juices cool down and refrigerate them for a few hours or overnight. As the liquid chills, the fat will solidify on top, making it easier to remove. Carefully spoon off the hardened fat or use a fine-mesh strainer to separate the fat from the juices.
Whichever method you choose, make sure to discard the separated fat and keep only the defatted juices for making your gravy. Removing the fat will result in a lighter and healthier gravy that still retains all the delicious flavors.
Creating a roux for the gravy
Once the slow cooker juices are done cooking, it’s time to create a roux to thicken the gravy. A roux is a mixture of equal parts fat and flour, which serves as a base for many sauces and gravies.
To make the roux, start by melting the desired amount of fat in a saucepan over medium heat. Butter is a popular choice for gravy, but you can also use the fat from the meat drippings. Once the fat is melted, slowly sprinkle in an equal amount of flour while whisking constantly. Whisk until the flour is fully incorporated and the mixture becomes thick and bubbly.
It’s important to cook the roux for a few minutes to get rid of the raw flour taste. This helps to develop the flavor of the gravy. Keep whisking constantly to prevent any lumps from forming.
Tips for creating a smooth roux:
1. Use equal parts fat and flour: The ratio of fat to flour is important for a balanced roux. Using equal parts ensures that the roux will thicken properly.
2. Stir constantly: Whisking constantly while adding the flour helps to distribute it evenly and prevents lumps from forming. This ensures a smooth gravy.
3. Cook until the raw flour taste is gone: Be sure to cook the roux for a few minutes over medium heat to eliminate the raw flour taste. This helps to enhance the flavor of the gravy.
Once the roux is ready, gradually whisk in the slow cooker juices. Adding the juices slowly while whisking will help prevent lumps from forming. Continue whisking until the gravy reaches your desired consistency. If the gravy is too thick, you can add more liquid (such as broth or water) to thin it out. If it’s too thin, you can continue cooking the gravy until it thickens to your liking.
Creating a roux is an essential step in making a delicious and flavorful gravy from slow cooker juices. Follow these tips and you’ll have a smooth and savory gravy to complement your meal.
Adding the slow cooker juices to the roux
Next, prepare the roux. In a separate saucepan, melt 4 tablespoons of butter over medium heat. Once melted, slowly whisk in 4 tablespoons of all-purpose flour until smooth. Cook the roux for about 2 minutes, stirring constantly, until it turns a light golden brown color.
Gradually pour in the slow cooker juices, stirring continuously to incorporate them into the roux. The mixture will thicken as you whisk. Continue whisking until the gravy reaches your desired consistency. If the gravy is too thick, you can thin it out by adding a little bit of broth or water.
Seasoning the gravy
Taste the gravy and season it with salt and pepper to your liking. You can also enhance the flavor by adding herbs and spices such as thyme, rosemary, or garlic powder. Remember to season sparingly at first and adjust accordingly.
Straining the gravy
If you prefer a smooth gravy without any lumps or chunks, you can strain it before serving. Place a fine mesh sieve over a clean saucepan or bowl and pour the gravy through it. Use a spoon or spatula to press down on the solids and extract as much liquid as possible. Discard the solids that remain in the sieve.
Q&A
What is a slow cooker?
A slow cooker, also known as a crock-pot, is a countertop kitchen appliance used for simmering food at a low temperature for an extended period of time.
What are slow cooker juices?
Slow cooker juices refer to the liquid that is released from the ingredients as they cook in the slow cooker. This liquid is often rich in flavor and can be used to make delicious gravy.
What ingredients do I need to make gravy from slow cooker juices?
To make gravy from slow cooker juices, you will need the following ingredients: slow cooker juices, butter, all-purpose flour, salt, and pepper.
Can I make gravy from slow cooker juices without butter?
Yes, you can make gravy from slow cooker juices without butter. Instead of butter, you can use an alternative fat, such as vegetable oil or margarine.