Good Gravy

28 Oct

It’s the perfect time of season to pull out the good ole slow cooker. The other night I made a roast that turned out pretty well (if you like roast… which if you are a guy, that answer is a yes).

This recipe is easy enough:

2 lb roast

2 red potatoes, chopped into bite sized pieces

2 large carrots, chopped

1/2 cup of diced onion

1 crushed garlic clove

1 packet of onion dip mix, mixed with 3/4 cup of water.

Salt and Pepper

Put all that together and cook on slow for 8-10 hours.

Roastie time!

However, the roast isn’t anything to write home about (maybe it’s more me and that I don’t care about red meat), and anyway, the roast wasn’t the point of this blog. After I set up the roast, I had all the delightful drippings still in the slow cooker. A quick realization I made was “I could make gravy!” And so I did.

Erin’s Beef Gravy:


Drained drippings from prepared meat dish (in this case I had about a 1/2 cup of drippings – depending on what you have, decrease or increase your ingredients accordingly). Drain your drippings directly into your large skillet using a colander that will catch all the larger bits that you’d rather not have in gravy.

1 cup flour

2 cups water


Mix drippings and flour in large skillet. This will create a thick rue.

From there, add water to dissolve rue.


Constantly stir with a whisk as it thickens.

That's more like it.

Add salt and pepper, and garlic salt to taste, and remove from heat once the gravy reaches desired thickness. Pour into gravy boat or a glass measuring cup that allows a pour spout. Or just slop it on your plate like we do.

Enjoy the compliments you’ll receive when the person who is dining on your meal realizes your gravy didn’t come from a jar, can, or dry mix. 

Fiance's plate. He added more gravy after the picture was taken.

2 Responses to “Good Gravy”

  1. Jackie October 28, 2011 at 3:04 pm #

    Is Steve fat yet? I predict it won’t be long! That gravy looks so good. I might have to try it out on my dad and brother!

  2. Meghan October 28, 2011 at 2:56 pm #

    Chef Erin. Steve is such a lucky man!

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