When it comes to roast beef, the gravy is often the star of the show. A rich, savory gravy can elevate a simple roast beef dinner into a truly special occasion. But making great gravy can be a challenge, especially if you’re short on time or not feeling confident in your cooking skills. That’s where a slow cooker comes in – with a slow cooker, you can make delicious roast beef gravy with minimal effort and maximum flavor.
Why Use a Slow Cooker for Roast Beef Gravy?
There are several reasons why a slow cooker is the perfect tool for making roast beef gravy. Here are just a few:
- Convenience: A slow cooker allows you to cook your roast beef and gravy while you’re busy with other things. Simply add all the ingredients to the slow cooker in the morning, and come home to a delicious, ready-to-eat meal.
- Easy to use: Slow cookers are incredibly easy to use, even for beginners. Simply add your ingredients, set the temperature and cooking time, and let the slow cooker do the work.
- Rich flavor: Slow cookers are perfect for cooking tough cuts of meat, like roast beef, because they break down the connective tissues and infuse the meat with rich, deep flavor. This is especially true when it comes to making gravy – the slow cooker allows the flavors to meld together and intensify, creating a truly delicious gravy.
Basic Ingredients for Slow Cooker Roast Beef Gravy
Before we dive into the recipe, let’s take a look at the basic ingredients you’ll need to make slow cooker roast beef gravy. Here are the essentials:
- 2-3 pound roast beef (such as prime rib or top round)
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Optional Ingredients for Added Flavor
While the basic ingredients will give you a delicious gravy, there are a few optional ingredients you can add to give it even more flavor. Here are a few ideas:
- Mushrooms: Sliced or chopped mushrooms can add a rich, earthy flavor to your gravy. Simply sauté them in butter or oil before adding them to the slow cooker.
- Onions: Chopped onions can add a sweet, caramelized flavor to your gravy. Simply sauté them in butter or oil before adding them to the slow cooker.
- Carrots: Chopped carrots can add a sweet, pop of color to your gravy. Simply sauté them in butter or oil before adding them to the slow cooker.
Step-by-Step Instructions for Making Slow Cooker Roast Beef Gravy
Now that we’ve covered the ingredients, let’s move on to the step-by-step instructions for making slow cooker roast beef gravy. Here’s what you need to do:
Step 1: Season the Roast Beef
The first step in making slow cooker roast beef gravy is to season the roast beef. Rub the roast beef all over with salt, pepper, and your choice of herbs (such as thyme or rosemary). Let the roast beef sit at room temperature for 30 minutes to 1 hour before cooking.
Step 2: Sear the Roast Beef
Next, heat a couple of tablespoons of oil in a large skillet over high heat. Sear the roast beef on all sides until it’s browned and crispy, about 2-3 minutes per side. Remove the roast beef from the skillet and set it aside.
Step 3: Soften the Onions and Garlic
If using onions and garlic, heat a couple of tablespoons of oil in the same skillet over medium heat. Add the sliced onions and cook until they’re softened and caramelized, about 20-25 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 4: Add the Roast Beef and Gravy Ingredients to the Slow Cooker
Add the browned roast beef, softened onions and garlic, flour, beef broth, red wine (if using), and thyme to the slow cooker. Stir to combine, then cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
Step 5: Strain the Gravy
After 8-10 hours, remove the roast beef from the slow cooker and let it rest for 10-15 minutes before slicing. Strain the gravy through a fine-mesh sieve into a large bowl, discarding the solids.
Step 6: Skim the Fat
Let the gravy cool to room temperature, then cover it and refrigerate it for at least 2 hours or overnight. Before serving, skim the fat that rises to the top of the gravy and discard it.
Step 7: Serve the Gravy
Serve the slow cooker roast beef gravy over sliced roast beef, mashed potatoes, or egg noodles. Enjoy!
Tips and Variations for Making Slow Cooker Roast Beef Gravy
Here are a few tips and variations to keep in mind when making slow cooker roast beef gravy:
- Use a high-quality beef broth: The quality of your beef broth can make a big difference in the flavor of your gravy. Look for a high-quality broth that’s low in sodium and made with real beef.
- Add a little red wine: A small amount of red wine can add a rich, depth of flavor to your gravy. Just be sure not to add too much, or the gravy may become too acidic.
- Experiment with different herbs: While thyme is a classic choice for roast beef gravy, you can also try using other herbs like rosemary, parsley, or bay leaves.
- Add some mushrooms: Sliced or chopped mushrooms can add a rich, earthy flavor to your gravy. Simply sauté them in butter or oil before adding them to the slow cooker.
Common Mistakes to Avoid When Making Slow Cooker Roast Beef Gravy
Here are a few common mistakes to avoid when making slow cooker roast beef gravy:
- Not browning the roast beef: Browning the roast beef is an important step in making slow cooker roast beef gravy. It adds a rich, caramelized flavor to the gravy that’s hard to replicate otherwise.
- Not using enough liquid: Make sure to use enough liquid in the slow cooker, or the gravy may become too thick and sticky.
- Not skimming the fat: Skimming the fat that rises to the top of the gravy is an important step in making slow cooker roast beef gravy. It helps to remove excess fat and leave the gravy smooth and creamy.
Conclusion
Making slow cooker roast beef gravy is a simple and delicious way to elevate a classic roast beef dinner. With a few basic ingredients and some easy-to-follow instructions, you can create a rich, savory gravy that’s sure to impress. Whether you’re a beginner cook or an experienced chef, slow cooker roast beef gravy is a great option for a special occasion or a weeknight dinner. So why not give it a try? Your taste buds will thank you!
What is the best cut of beef for slow cooker roast beef gravy?
The best cut of beef for slow cooker roast beef gravy is a tougher cut that becomes tender with slow cooking, such as chuck roast, round roast, or rump roast. These cuts have a lot of connective tissue that breaks down during the cooking process, resulting in a tender and flavorful roast.
When choosing a cut of beef, look for one that is at least 2-3 pounds in size. This will ensure that you have enough meat for a hearty roast with plenty of gravy. You can also use a smaller cut of beef, but you may need to adjust the cooking time accordingly.
How do I prepare the slow cooker roast beef gravy recipe?
To prepare the slow cooker roast beef gravy recipe, start by seasoning the beef with salt, pepper, and your favorite herbs and spices. Then, heat some oil in a skillet over medium-high heat and sear the beef on all sides until it is browned. This step is important for creating a flavorful crust on the beef.
Next, transfer the beef to the slow cooker and add some liquid, such as beef broth or red wine, to cover the bottom of the slow cooker. You can also add some aromatics, such as onions and carrots, to the slow cooker for added flavor. Finally, cover the slow cooker and cook the beef on low for 8-10 hours or on high for 4-6 hours.
Can I make the slow cooker roast beef gravy recipe in advance?
Yes, you can make the slow cooker roast beef gravy recipe in advance. In fact, the flavors of the dish will meld together and intensify over time, making it even more delicious. To make the recipe in advance, cook the beef and gravy as directed, then refrigerate or freeze it until you are ready to serve.
When you are ready to serve, simply reheat the beef and gravy in the slow cooker or on the stovetop. You can also make the gravy ahead of time and store it in the refrigerator or freezer, then reheat it when you are ready to serve.
How do I make the gravy for the slow cooker roast beef?
To make the gravy for the slow cooker roast beef, start by removing the beef from the slow cooker and straining the cooking liquid through a fine-mesh sieve into a bowl. Discard the solids and skim off any excess fat that rises to the top of the liquid.
Next, whisk together some flour and water to make a slurry, then whisk the slurry into the cooking liquid. Bring the mixture to a boil, then reduce the heat and simmer until the gravy thickens. You can also add some red wine or beef broth to the gravy to enhance the flavor.
Can I serve the slow cooker roast beef gravy with other sides?
Yes, you can serve the slow cooker roast beef gravy with a variety of sides, such as mashed potatoes, roasted vegetables, or egg noodles. The rich and savory flavor of the gravy pairs well with many different sides, so feel free to get creative and experiment with different options.
Some other ideas for sides that go well with slow cooker roast beef gravy include roasted Brussels sprouts, sautéed spinach, or braised red cabbage. You can also serve the beef and gravy with some crusty bread or over rice or polenta.
How do I store leftover slow cooker roast beef gravy?
To store leftover slow cooker roast beef gravy, let it cool to room temperature, then refrigerate or freeze it. The beef and gravy can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
When you are ready to reheat the beef and gravy, simply thaw it overnight in the refrigerator, then reheat it in the slow cooker or on the stovetop. You can also reheat individual portions of the beef and gravy in the microwave or oven.
Can I make the slow cooker roast beef gravy recipe in a Dutch oven?
Yes, you can make the slow cooker roast beef gravy recipe in a Dutch oven. To do so, brown the beef in a skillet, then transfer it to the Dutch oven with some liquid, such as beef broth or red wine. Cover the Dutch oven and cook the beef in a preheated oven at 300°F (150°C) for 2-3 hours, or until it is tender.
To make the gravy, remove the beef from the Dutch oven and strain the cooking liquid through a fine-mesh sieve into a bowl. Discard the solids and skim off any excess fat that rises to the top of the liquid. Then, whisk together some flour and water to make a slurry, and whisk the slurry into the cooking liquid. Bring the mixture to a boil, then reduce the heat and simmer until the gravy thickens.