gravy

>>8336797
Make sure to cook ALL the red out of the meat or it is not good.
Roux is the way to go for gravy. Or the jar kind which can be used instead of mayonnaise in the sauce.
Add more sugar and cheese to the rub to reduce the salt. I prefer Parmesan from pizza boxes.
Hope this helps good luck!

Melt butter in a pan
Add flour
Stir until it balls up
(longer you cook the roux ball, the darker it will get. this is where you adjust your coloring to desired lightness/darkness)
Add cool / room temp drippings
Add cool / room temp stock if more liquid required
Only season at end

>>8336797
>deglazing liquid
What deglazing liquid? That could be your salt problem

>the heat was too high so it clumped up
That wasn't your problem. You need to do one of two things. Either add the liquid very slowly while stirring with a whisk to prevent clumps, or you added too much flour to the drippings. When you add flour, it shouldn't be creating a solid or play doh. It should still be liquid.

jesus christ why has this not been said. Mix the flour or corn starch with water before adding it while using a whisk to rid the clumps before you pour it in. The water evaporates and it thickens the gravy mixture. Holy fuck. Do any of you cook in any way? Who the fuck making a roux for beef gravy in a crockpot full of drippings?

>>8336984
first of all, fuck you.i hope youre trolling because the only thing you said that was accurate was mixing cornstarch with water.

as for OP, pour some of the fat out of your pan, add a little flour and cook it until it smells nutty. then add your liquid and cook it until it gets thick and then cook it a little further to get rid of the grittiness and raw flour taste. otherwise what you can do is pour all your drippings off and wait for it to seperate, skim some of the fat off and put it in a pan. add a little flour to make your roux, add your liquid and finish your sauce. season at the end, especially if youre going to be using fresh herbs,

>>8336905
I used beer, specifically a homebrewed bitter. so I doubt it was from that.

>>8336984
This wasn't made in a crock pot. It was oven roasted in a pan. When the roast was done I had to heat the pan to deglaze the fat stuck to the bottom then I poured it into a saucepan to make the gravy. Also in my OP I did ask if using a flour slurry, as you suggest, is better than making a roux, but all the other posters seem to think that a roux is the way to go.

>>8336877
these are some interesting suggestions. not sure about sugar since it roasts at a very high heat for a short amount of time but the dried parm may be interesting.