Reducing pot roast liquid for beef gravy

You want a thick or thin gravy?

Think stick to you bones stuff you should use a little cornstarch, flour will work in a pinch.

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Try a corn starch slurry.

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I meant to add flour/corn starch to the OP.

Thanks.

If you're going to add flour, make a little roux so the flour flavor isn't so raw or uncooked. A browned roux tastes better for roast gravy. I don't make one, but I flour and brown the roast first, which essentially makes a roux. I add a tablespoon of tomato paste concentrate from the tube to the liquid before the roast cooks. I skim the fat and that's it, but I don't like thick gravy. I like it with some body.

You could make one with bacon grease, regular oil or even the skimmed fat off the roast. Just add it until you get the consistency you want.

Use arrowroot.

Use a cornstarch slurry

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Try a corn starch slurry.

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Bingo. Cornstarch makes a great beef gravy.

That can happen with. A slow cooked, braised roast. A chuck is a safer bet, but I've dried them out too. But, gravy is your friend. Gravy can save the world.

Exactly, Mr Balls.

Will do next time.

I probably didn't go low and slow enough? Went 300 for about 3 hours?