You will be able to pour out only the meat juice. The fat will remain in the separator. Here are some tips from the makers of ...

and chopped carrots make the juices extremely flavorful for the thick gravy. Don't skimp on the gravy... it's a must. "As long as I can remember, my mom has made a pot roast in the Crock Pot using ...

Culinary enthusiast Natasha Kravchuk, owner of Natasha's Kitchen, revealed her go-to recipe for roast beef and gravy. Gathering five-star reviews from hundreds of people, people who have tried ...

and the cooking juices can be used to make gravy. In the US, pot roast is often simmered with carrots, potatoes and onions. To make this classic dish a bit more exciting, we like to add red wine ...

She calls it Perfect Slow Cooker Pot Roast. In our house ... cook on low for 8-10 hours or high for 5-6 hours. For the sauce/gravy … 30 minutes before serving, remove 1 cup liquid (or more ...

Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes.

Place in a pan with any juices and add the tomato puree. Cook for 5 minutes then add the Worcestershire sauce and stock. Simmer for half an hour then blend to a smooth gravy. Fry the onions in the ...

Heat a heavy cast iron pot on the ... stir until the juices have thickened. Slice the meat thinly and serve with the cooked vegetables on buttery mashed potatoes with the gravy on the side.