Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

happybird

(5,303 posts)

4. I made a chuck roast in the crockpot yesterday!

Reply to OAITW r.2.0 (Original post)

Mon Jan 6, 2025, 10:19 PM

Jan 6

Soooo good. I strain the juices into a bowl with a spout and make a roux on the stovetop, slowly adding the juices to make gravy. A quicker thickening is bringing your broth to a simmer and adding a little slurry made of cornstarch and water, stirring constantly as it thickens.

Add: Oops, got distracted mid-typing and see others already posted about cornstarch.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

15 replies

= new reply since forum marked as read

Highlight:

So I slow cooked an Eye Round Pot Roast tonight. Seared the meat with and added broth (plus a can of Campbell Au-jus [View all] OAITW r.2.0 Jan 6 OP

Corn starch JustTooMuch Jan 6 #1

Best answer! Basso8vb Jan 6 #5

Have to buy some tomorrow, but this makes sense. Yet, I may also add some sour cream and 1/2 and 1/2 to make the OAITW r.2.0 Jan 6 #7

I've always used cornstarch and water to thicken my gravies. boonecreek Jan 6 #2

I wouldn't use flour AKwannabe Jan 6 #3

I made a chuck roast in the crockpot yesterday! happybird Jan 6 #4

Sounds delicious! Diamond_Dog Jan 6 #6

Make a roux, watch some vids bout it. LuvLoogie Jan 6 #8

I use Wondra to make gravy or sauces. SharonClark Jan 6 #9

I leave sauces to Mr. Retrograde Retrograde Jan 7 #10

Cornstarch slurry or a can of mushroon soup Figarosmom Jan 7 #11

Just made an eye roast in the crock pot Freddie Jan 7 #13

next time use a fattier cut Kali Jan 7 #12

Good advice. Not much fat for a roux, though. OAITW r.2.0 Jan 7 #14

butter or any kind of cooking oil will work Kali Jan 7 #15

Latest Discussions»Culture Forums»Cooking & Baking»So I slow cooked an Eye R...»Reply #4