How to Make Gravy From Slow Cooker Juices: A Flavorful and Nutritious Sauce for Your Meals

How to Make Gravy From Slow Cooker Juices?

To make gravy from slow cooker juices, there are two reliable methods: using a roux or a cornstarch slurry.

The roux method involves straining the liquid from the slow cooker, making a roux with butter and flour in a separate pan, and gradually adding the liquid to the roux, simmering until desired thickness is reached.

This method provides more control over the thickness and texture.

The cornstarch slurry method involves whisking cornstarch with water until smooth and pouring it into the slow cooker, cooking until thickened.

Both methods require additional cooking time to achieve desired thickness.

Using a deliberate thickening method such as a roux or cornstarch slurry is necessary because slow cookers are designed to retain moisture and the liquid in the slow cooker does not naturally evaporate or thicken.

Key Points:

  • Two reliable methods for making gravy from slow cooker juices: using a roux or a cornstarch slurry
  • Roux method involves straining the liquid, making a roux with butter and flour, and gradually adding the liquid, simmering until desired thickness
  • Provides more control over thickness and texture
  • Cornstarch slurry method involves whisking cornstarch with water, pouring it into the slow cooker, and cooking until thickened
  • Both methods require additional cooking time to achieve desired thickness
  • Slow cookers retain moisture, so a deliberate thickening method is necessary

Did You Know?

1. Prior to the invention of slow cookers, gravy was traditionally made by collecting pan drippings from roasts cooked in the oven or on the stovetop.

2. The slow cooking process intensifies the flavors of meats and vegetables, resulting in richer and more flavorful gravy.

3. By adding a few tablespoons of flour or cornstarch to the slow cooker juices, you can easily thicken the gravy to your desired consistency.

4. To enhance the taste of your gravy, you can add a splash of Worcestershire sauce or a pinch of herbs and spices like thyme, rosemary, or sage.

5. Leftover gravy made from slow cooker juices can be stored in an airtight container in the refrigerator for up to 3-4 days, allowing you to enjoy its deliciousness over multiple meals.

Slow Cooker Juices And Gravy: The Need For Thickening

When it comes to slow cooker meals, the tantalizing aroma and tender meat are usually the stars of the show. However, the savory juices that accumulate in the slow cooker pot often go unnoticed. What many people don’t realize is that these juices can be transformed into a flavorful and nourishing gravy to enhance your meal even further. The key to making gravy from slow cooker juices lies in thickening the liquid, as it does not naturally evaporate or achieve a desired thickness on its own.

  • Slow cookers are designed to retain moisture and prevent evaporation, resulting in a rich broth or sauce.
  • While this is fantastic for keeping your meats juicy and tender, it does present a challenge when it comes to creating a thick and velvety gravy.
  • Without employing other thickening techniques, the slow cooker juices will remain thin and watery.
  • Fear not, though, as there are methods to overcome this hurdle and turn those luscious juices into a luscious gravy!
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Two Methods For Thickening Slow Cooker Juices Into Gravy

There are two reliable methods for transforming slow cooker juices into a thick and delicious gravy: using a roux or making a slurry with cornstarch and water. Both techniques have their own benefits, so let’s explore them further.

One popular approach is to use a roux, which provides greater control over the thickness and texture of the gravy. A roux is a mixture of fat (typically butter, vegetable oil, or lard) and flour that acts as a thickening agent. By cooking the flour in fat, you can achieve a smooth, silky consistency that will elevate your gravy to new heights. This method involves making the roux in a separate pan and gradually adding the slow cooker juices to achieve the desired thickness.

Alternatively, if you prefer a gluten-free option, you can use cornstarch to thicken the slow cooker juices. By creating a slurry with cornstarch and water, you can achieve a similar thickness to that of a roux. This method is quick, easy, and perfect for those with dietary restrictions.

  • Roux – provides greater control over thickness and texture
  • Slurry – gluten-free option for thickening
  • Both methods are effective in transforming slow cooker juices into delicious gravy.

Using A Roux: The Key To Controlling Thickness And Texture

When it comes to making gravy from slow cooker juices, using a roux is the most reliable method for achieving the right consistency and texture. By making a roux in a separate pan, you have full control over the thickness and can make adjustments as needed. Here’s how you can make slow cooker gravy using a roux in 10 simple steps:

  1. Strain the liquid from the slow cooker into a separate saucepan. This step removes any undesirable bits and ensures a smooth gravy.

  2. Measure the liquid to know how much roux you’ll need. Typically, a ratio of one tablespoon of flour and fat (butter, oil, or lard) per cup of liquid works well.

  3. In a separate pan, melt the desired amount of fat over medium heat.

  4. Add the flour to the melted fat and whisk continuously until a smooth paste (roux) forms. Cook the roux for a few minutes until it starts to bubble.

  5. Gradually add a small amount of the slow cooker liquid to the roux while whisking constantly. This process helps prevent lumps from forming.

  6. Continue adding the slow cooker liquid slowly, whisking constantly until the desired thickness is reached. Remember, it’s easier to add more liquid to thin the gravy than to thicken it further.

  7. Once the desired thickness is achieved, simmer the gravy over low heat for a few minutes to ensure the floury taste is cooked out.

  8. Taste the gravy and season with salt and pepper to your liking. Feel free to add any additional herbs or spices to enhance the flavor.

  9. Remove the gravy from heat and allow it to cool slightly before serving. This gives the flavors a chance to meld and the gravy to thicken further.

  10. Serve your homemade slow cooker gravy warm over your favorite meats, potatoes, or other dishes. It will add a delightful, creamy touch to your meal.

  11. Strain the liquid from the slow cooker into a separate saucepan.

  12. Melt the desired amount of fat in a separate pan over medium heat.
  13. Gradually add the slow cooker liquid to the roux while whisking constantly.
  14. Simmer the gravy over low heat for a few minutes to remove the floury taste.
  15. Taste the gravy and season with salt, pepper, and additional herbs or spices.
  16. Allow the gravy to cool slightly before serving.
  17. Serve the homemade slow cooker gravy warm over meats, potatoes, or other dishes.
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Straining The Liquid: A Recommended Step For Better Results

To achieve the best results when making gravy from slow cooker juices, it is highly recommended to strain the liquid into a separate saucepan. Straining helps remove any impurities or undesirable bits that may have been present in the slow cooker. This extra step ensures a smooth and refined gravy that will impress your taste buds and elevate your meal to a new level.

A Gluten-Free Option: Making Gravy With Cornstarch

For those with dietary restrictions or those seeking an alternative to the traditional roux, cornstarch is a fantastic gluten-free option for thickening slow cooker juices into gravy. To make gravy with cornstarch, simply whisk one tablespoon of cornstarch with one tablespoon of water until smooth. Pour this cornstarch slurry into the slow cooker pot and cook under the lid until the gravy reaches the desired thickness, usually within 30 minutes to an hour. For a thicker gravy, you can gradually add more cornstarch. This method offers a gluten-free alternative that doesn’t compromise on flavor or texture.

In conclusion, slow cooker juices can be transformed into a delectable gravy that adds a burst of flavor and richness to your meals. Whether you prefer the classic roux method or the gluten-free option with cornstarch, both techniques ensure a mouthwatering gravy that will impress your family and friends. So, the next time you use your slow cooker, don’t overlook the potential of those luscious juices – turn them into a heavenly gravy that will take your meal to new heights!



Frequently Asked Questions

How to make sauce out of slow cooker juice?

To make a flavorful sauce out of slow cooker juice, first melt equal parts of butter and flour in a skillet over medium heat until it turns lightly browned, while stirring frequently. Gradually incorporate the juices from your slow cooker into the skillet, stirring continuously. As the sauce thickens, it will absorb the delicious flavors from the slow cooker, resulting in a creamy and rich sauce that can elevate any dish it accompanies.

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Can you use the juice from slow cooker?

Yes, you can definitely use the juice from the slow cooker to enhance your dishes. After removing the lid, allowing the excess moisture to cook off on a high setting for 30-45 minutes, you’ll be left with concentrated and flavorful juices. These juices can be transformed into a luscious gravy or sauce that will elevate the taste of your meal. Utilizing these delicious liquids is a great way to make the most of your slow cooker and create outstanding culinary experiences.

How do you thicken liquid in a slow cooker?

To thicken liquid in a slow cooker, you can opt for a different approach. One method involves reducing the liquid by removing the lid of the slow cooker during the last 30 minutes of cooking, allowing some of the moisture to evaporate. This will naturally thicken the liquid without the need for additional ingredients. Alternatively, you can also add a small amount of instant tapioca or flour to the slow cooker, stirring it in and allowing it to cook for a few extra minutes until the desired thickness is achieved. Both of these methods can help you create a rich and thick sauce without relying on cornstarch or water slurry.

1. What are some creative ways to use the leftover slow cooker juices to make a flavorful gravy?

One creative way to use leftover slow cooker juices to make flavorful gravy is by reducing the liquid until it thickens and intensifies in flavor. You can do this by pouring the juices into a saucepan and simmering on medium heat until it reduces to your desired consistency. You can add additional herbs, spices, or seasonings to enhance the flavor and match your dish.

Another creative idea is to blend the leftover juices with cooked vegetables or herbs to create a chunky and flavorful gravy. After blending, you can strain the mixture to remove any solids, if desired, and adjust the thickness by adding a thickening agent like cornstarch or flour. This method adds complexity and texture to the gravy, making it a delicious addition to your meal.