Gravy for roast beef

Brown chopped onions and bell peppers in same pot you brown the roast.
Put those in the cooker with the beef.
Add some garlic and beef stock.
Check in 6hrs. May add some gravy thickener if needed.
8hrs on high should be plenty tender.

Eta, I said beef...if pork, same method but use chicken broth.

Sweet. heading to the store.

If you sear the roast well all you need is water for the gravy plus whatever seasonings and spices you like. I keep it simple with sea salt, black pepper and granulated garlic, a couple of quartered onions and about five or six smashed toes of garlic. Fresh carrots with help with darkening the gravy also as they cook down. If you want you can thicken with corn starch and water toward the end.

You wrote out “poor boys”?

at the restaurant we just removed the roast then add 1/3 water vs drippings, rub and scrape until you get most of the burn crust off of the bottom of pan.

then poor the drippings into a pot then add corn starch to thicken as much as you desire. its more then seasoned enough from the rub you had on the roast.

Brown the meat. BROWN THE MEAT. No, I know you think it's browned enough and I know you think you're about to burn it. Brown it some more. Then, take the meat out and sweat your onions down in the same pan. If you have a mandoline, set it to the thinnest setting you can so the onions just melt into your gravy once they cook down. Get that spoon to work scraping that fond off the bottom of the pan while the onions sweat. Onions are really all you need, though you definitely should add whatever other flavors you want, but you've GOT to have the onions. They'll add a good bit of body to your gravy as well as flavor. Once the onions are good and sweated, deglaze with some broth and dissolve all that brown crust you pulled up. Then, cook everything like you normally would. 6-8 hours in a slow cooker would be about right. When the roast is done, if the gravy is too thin, reduce it if you can to thicken it. You're going to let the meat rest a bit before slicing/eating, right? Take that time to transfer the gravy to a saucepan and simmer that goodness down until you get your gravy to nappe. It couldn't be easier, either. Can you boil things? Yeah? YOU'VE GOT IT!

Cornstarch slurry works as well to thicken, but be aware that it won't chill and reheat as well or have as intense a flavor as the same starting gravy reduced down to the same thickness. You've got a good chance to get a nasty skin on a cornstarch thickened gravy when it cools.