How To Make Gravy From Slow Cooker Roast [GUIDE]

Few kitchen aromas promise comfort the way a slow-cooked roast does, its tender fibers yielding into broth rich with caramelized vegetables, collagen, and natural pan drippings. This broth is more than a by-product. It is the foundation of one of the most essential components of a home-cooked roast dinner: the gravy. When made properly, gravy acts as both a bridge and an amplifier. It binds the flavors of meat, potato, and vegetable into a single, cohesive experience while also enhancing each bite with depth, complexity, and silky richness.

Gravy from a slow cooker roast is uniquely flavorful because the sealed, low-temperature environment pulls out moisture from the meat and vegetables without reducing it aggressively. Instead of evaporating away, the liquid becomes concentrated with savory compounds, collagen, herbs, and rendered fat. This creates a gravy base that is more nuanced and naturally seasoned than one made from a stovetop roast alone.

How Long To Make Gravy From Slow Cooker Roast

Once your roast has finished cooking, the gravy itself comes together quickly. The majority of the time is passive, spent waiting for the slow cooker to do its work. Here is the typical timeline:

• Cooking Time For The Roast

  • On low: 8-10 hours
  • On high: 4-6 hours

• Time Needed To Make The Gravy After The Roast Is Cooked

  • Preparation: 5 minutes
  • Thickening on stovetop or in slow cooker: 5-12 minutes

Your actual gravy-making time depends on your preferred method and how thick you want it. If you remove the roast and switch to the stovetop, thickening is faster. If you prefer to thicken the gravy directly in the slow cooker, expect a slightly longer thickening period due to the lower heat.

How To Tell If It Is Done

Doneness for gravy has less to do with timing and more to do with texture, sheen, and flavor. The gravy is done when:

• The texture coats the back of a spoon without running off immediately. When you drag your finger across the spoon, the gravy should leave a clean line.
• The flavor is balanced, meaning salty, savory notes do not overpower the natural sweetness of onions or carrots.
• There is a glossy, cohesive finish, indicating that the fat and liquid have emulsified properly.
• No raw flour taste remains, if you used a roux or flour slurry. A properly cooked gravy should not taste starchy.
• It pours slowly, like heavy cream or a loose custard, depending on your desired thickness.

If it is still thin, gritty, or separates into oily pools, it needs more time or more thickening agents.

Ingredients Needed

Although recipes vary, the following ingredients create a classic, richly flavored gravy:

For The Roast Drippings

• Slow cooker roast drippings (juice, fat, vegetables, and broth from cooking)
• Caramelized onion, carrot, or celery remnants (optional but adds depth)

For Thickening

• All-purpose flour or cornstarch

  • Flour delivers a traditional, buttery texture
  • Cornstarch makes a silkier gravy with a translucent finish
• Water or broth to form a slurry
• Optional: Butter to create a stovetop roux

For Seasoning

• Salt and freshly cracked black pepper
• Garlic powder or fresh garlic
• Worcestershire sauce or soy sauce for umami
• Fresh herbs like thyme, rosemary, or parsley
• Beef bouillon or stock concentrate, only if the cooking juices are mild and require reinforcement

How To Make Gravy From Slow Cooker Roast

Separate The Liquid

When the roast is done, carefully lift it from the slow cooker and transfer it to a cutting board or platter. Pour the remaining liquid into a large heatproof measuring cup. Let it sit briefly to allow the fat to rise to the top.

Skim Excess Fat

While a small amount of fat adds flavor and sheen, too much will make the gravy greasy. Skim the top layer with a spoon or use a fat separator.

Choose Your Thickening Technique

Option A: Roux On The Stovetop

1. Melt 2-4 tablespoons butter in a saucepan.
2. Add an equal amount of flour and whisk constantly until it becomes bubbly and slightly golden.
3. Slowly pour in the slow cooker juices while whisking vigorously.
4. Simmer until it thickens to your liking.

This method provides the smoothest and most stable gravy.

Option B: Slurry, Slow Cooker Or Stovetop

1. Whisk 2 tablespoons cornstarch or flour with 3-4 tablespoons cold water.
2. Pour the slurry into the juices.
3. Stir continuously over medium heat on the stovetop or switch the slow cooker to high and stir occasionally.
4. Cook until thickened, adding more slurry as needed.

Season And Adjust

Taste your gravy. Add pepper, herbs, or additional broth concentrate if needed. If the gravy is too thick, thin it with water or broth. If it is thin, continue cooking it down.

When Things Go Wrong

Even experienced cooks encounter challenges with gravy. Here is how to troubleshoot the most common issues.

Gravy Is Too Thin

• Add another slurry of cornstarch or flour.
• Simmer longer with the lid off to reduce it.

Gravy Is Too Thick

• Whisk in small amounts of warm water or broth until it reaches your desired consistency.

Gravy Tastes Bland

• Add Worcestershire sauce, bouillon, or soy sauce for umami.
• Incorporate fresh herbs, garlic, or a splash of wine.
• Adjust salt slowly; drippings can be salty.

Gravy Is Lumpy

• Strain through a fine mesh sieve.
• Use an immersion blender briefly to smooth it.

Gravy Is Greasy

• Skim off excess fat.
• Add a splash of vinegar or lemon juice to brighten the taste and cut heaviness.

Expert Tips

• Use cold water for the slurry, not warm, to prevent clumping.
• Do not skip skimming the fat. Even a tablespoon too much can alter texture.
• Reserve some drippings before seasoning. If you over-season, you can dilute with reserved drippings.
• For deeper flavor, roast the vegetables before adding them to the slow cooker, or deglaze the pan with wine.
• If using cornstarch, add it at the end; it loses its thickening power when overcooked.
• Let the gravy rest for two minutes off heat after thickening. This helps it set and become silkier.

Can I Do This Without A Slow Cooker?

Absolutely. You can make the same style of gravy using drippings from:

• Oven-roasted beef, pork, or chicken
• A stovetop braise
• A pressure cooker roast

The process is nearly identical: collect the drippings, separate the fat, create a roux or slurry, and adjust seasoning. The main difference is that slow cookers generate more liquid, so stovetop or oven drippings may need additional broth added to reach the desired amount.

Reheating Leftovers In Slow Cooker

If you want to reheat leftover gravy or roast in the slow cooker:

1. Place the meat and gravy into the cooker.
2. Add a splash of water or broth to prevent scorching.
3. Heat on low for 1-2 hours until warmed through.

Avoid the high setting for reheating gravy because thick sauces can scorch or separate when warmed too quickly. Stir occasionally to maintain smoothness.

FAQs

What Is The Best Way To Start Making Gravy From A Slow Cooker Roast?

The best way is to first remove the roast and vegetables from the slow cooker, then strain the cooking liquid to remove solids. This liquid, often called drippings, serves as the base for your gravy.

Do I Need To Thicken The Gravy, And How Can I Do It?

Yes, slow cooker liquid is usually thin. You can thicken it by making a slurry with cornstarch or flour mixed with cold water, then gradually whisking it into the hot liquid until it reaches the desired consistency.

Should I Use The Fat From The Roast When Making Gravy?

Yes, the rendered fat adds flavor. You can skim off excess fat if needed, but leaving a portion helps enrich the gravy and improve its texture.

Can I Make Gravy Directly In The Slow Cooker?

It is possible but not ideal, as slow cookers don’t allow for quick reduction. It’s better to transfer the liquid to a saucepan to simmer and thicken it properly.

How Can I Enhance The Flavor Of Slow Cooker Gravy?

Enhance flavor by adding herbs such as thyme, rosemary, or parsley, a splash of wine or broth, sautéed onions, garlic, or a small amount of mustard or Worcestershire sauce.

Is It Necessary To Strain The Cooking Liquid Before Making Gravy?

Straining is recommended to remove small bits of vegetables or meat, resulting in a smoother, more refined gravy. However, some prefer a rustic style with small chunks.

How Long Should I Simmer The Gravy For The Best Results?

Simmer the gravy for 5-10 minutes after adding a thickening agent. This allows it to cook out any raw flour or cornstarch taste and develop a rich flavor.

Can I Make Gravy From Slow Cooker Roast Ahead Of Time?

Yes, gravy can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it becomes too thick.

What Is The Difference Between Using Flour And Cornstarch To Thicken Gravy?

Flour gives a slightly denser, more traditional texture and may require cooking longer to remove the raw taste. Cornstarch thickens quickly, produces a glossy finish, and requires less cooking time.

Can I Freeze Slow Cooker Roast Gravy?

Yes, gravy freezes well. Cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.