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 Cooking a roast in the crock pot... the gravy is too watery, how can I thicken it?
GraniteClimber  [Member]
1/10/2012 8:28:08 PM
I am making a 2 pound roast in the crock pot today. I quartered an onion, and quartered a couple of potatoes and chopped up a carrot. Put all this in the crock pot, threw in some garlic powder, salt and pepper.. I seared the roast on all sides for about 10 minutes total and then put it into the crock pot. After that I took a can of condensed cream of mushroom soup and poured that in, along with a can and a half of water.

The total cook time is going to be 9 hours. It's been in for almost 7 right now and the gravy has a consistency pretty close to water. 2 hours of cook time left.

How can I thicken it up??
Another_Dude  [Team Member]
1/10/2012 8:30:24 PM
Add some
Cpt_Kirks  [Team Member]
1/10/2012 8:30:31 PM
Add a little flour or corn starch. Only a little at a time.

outofbattery  [Team Member]
1/10/2012 8:30:46 PM
Cornstarch.

A little goes a long way.
1982fxr  [Member]
1/10/2012 8:30:46 PM
Flour. Add a few teaspoons at a time and mash down with flat implement such as a spatula. Don't dump in a cupful or it'll turn into a massive lump.
EndgameSTG  [Member]
1/10/2012 8:31:07 PM
A little bit of flour. Add it very gradually and stir vigorously.
Federov  [Member]
1/10/2012 8:31:24 PM
flour

and leave the lid off the last two hours, let some water evaporate
JohnDiller  [Member]
1/10/2012 8:33:44 PM
mix some of the liquid with flower in a coffee mug and then add it back to the pot.

NO lumps!
groovyrascal  [Team Member]
1/10/2012 8:33:54 PM
In a separate pan, melt 1/2 stick of butter with 1/2 cup of flour. Keep stirring until it turnes a light caramel color. Add this to your pot. You have just made a roux.
rhino73  [Team Member]
1/10/2012 8:34:25 PM
Originally Posted By Cpt_Kirks:
Add a little flour or corn starch. Only a little at a time.



This.
ttushooter  [Team Member]
1/10/2012 8:35:16 PM
Originally Posted By Cpt_Kirks:
Add a little flour or corn starch. Only a little at a time.



this.
MotorMouth  [Team Member]
1/10/2012 8:35:39 PM
Flour, cornstarch, taro, arrowroot, instant mashed potato flakes, the list is endless.

Make a slurry first by adding 1 part thickener to two parts liquid* and stir it well before adding to your roast.


*I'd pull some of the liquid out of the pan for this mix in whatever and then add it back to the crockpot.
VacaDuck  [Team Member]
1/10/2012 8:37:51 PM
Don't just dump flour or cornstarch into hot liquid. Either make it into a slurry first in cold water or pull some of your cooking liquid out, chill it down and make the slurry out of that.

Adding flour to hot liquid will cook the outside layer of flour and leave a nice big lump that is all raw flour on the inside.
DragoMuseveni  [Team Member]
1/10/2012 8:38:24 PM
With a roux

Dagger41  [Member]
1/10/2012 8:40:22 PM
Pull the roast out of the crockpot when it is ready, dump all juices and goodies into a pot on your stove. Take 1/2 cup of water and mix in 3 TBS of flour until creamy then dump into the pot on the stove. Bring to boil constantly stirring until it thickens. Remove from stove and strain into a nice bowl or gravy boat and serve.

YMMV on the use of horseradish.
Windustsearch  [Team Member]
1/10/2012 8:45:57 PM
Originally Posted By Dagger41:
Pull the roast out of the crockpot when it is ready, dump all juices and goodies into a pot on your stove. Take 1/2 cup of water and mix in 3 TBS of flour until creamy then dump into the pot on the stove. Bring to boil constantly stirring until it thickens. Remove from stove and strain into a nice bowl or gravy boat and serve.

YMMV on the use of horseradish.


This, usually you make gravy from the drippings when the roast is done. Add a few drops of Kitchen Bouquet if you have it. I don't strain it though.

badfish274  [Team Member]
1/10/2012 8:46:49 PM
Next time don't add water.
GLHX2112  [Team Member]
1/10/2012 8:46:53 PM
What the above guys said.
tileguy1  [Team Member]
1/10/2012 8:47:09 PM
Mashed potato flakes is a quick fix.
RI0T  [Team Member]
1/10/2012 8:48:48 PM

if gravy is too watery, add moar gravy


redleg13a  [Member]
1/10/2012 8:51:18 PM
This is how I make roast. One can of creme of mushroom soup, 1 or 2 packets of dry onion soup mix, beef bullion (1 cube or so), salt and pepper and 1 or 2 cans of beef broth. Put the oven on 325 and roast it for 3 hours or so. Sometimes I put taters, carrots and onions, other I don't. Depends on whether or not we're going to have mashed taters with it.
HommieDaKlown  [Team Member]
1/10/2012 8:55:19 PM
just a dash

Doucheatron3000  [Team Member]
1/10/2012 8:57:25 PM
Originally Posted By VacaDuck:
Don't just dump flour or cornstarch into hot liquid. Either make it into a slurry first in cold water or pull some of your cooking liquid out, chill it down and make the slurry out of that.

Adding flour to hot liquid will cook the outside layer of flour and leave a nice big lump that is all raw flour on the inside.


This is how I do it. Although making a roux and adding it sounds like it would be good too.
2506jet  [Member]
1/10/2012 8:59:56 PM
I keep a can of Wondra around for such tactical engagements.
VacaDuck  [Team Member]
1/10/2012 9:00:58 PM

Originally Posted By Doucheatron3000:
Originally Posted By VacaDuck:
Don't just dump flour or cornstarch into hot liquid. Either make it into a slurry first in cold water or pull some of your cooking liquid out, chill it down and make the slurry out of that.

Adding flour to hot liquid will cook the outside layer of flour and leave a nice big lump that is all raw flour on the inside.


This is how I do it. Although making a roux and adding it sounds like it would be good too.

A roux is the best way to do it. A nice blonde roux with thicken that gravy right up.
stocklx  [Team Member]
1/10/2012 9:01:11 PM
Flour and water mixed with drippings from the stew meat
MACD  [Team Member]
1/10/2012 9:11:45 PM

Originally Posted By tileguy1:
Mashed potato flakes is a quick fix.
I usually do this since I can never find my corn starch, I'm sure there must be a half dozen partial boxes around here somewhere
garwj  [Team Member]
1/10/2012 9:12:54 PM
Originally Posted By ttushooter:
Originally Posted By Cpt_Kirks:
Add a little flour or corn starch. Only a little at a time.


this.


He's not kidding on the red part
Zhukov  [Team Member]
1/10/2012 9:25:56 PM
Trick I learned from Chef Morris:

Make yourself some roux for anytime you need it by heating 1/2 cup of vegetable oil in a saucepan, then stir in about 3/4 - 1 cup of flour while whisking constantly. Allow to cool, then use a Tablespoon measure to scoop it out into an ice tray. Freeze, then dump them into Zip-loc bags. You now have instant roux you can add to broth anytime you need to thicken it.

For tonight, just make the roux in a pot and then slowly whisk in the liquid from your pot roast. How much roux you make depends on how much broth you have. A rough guideline is 1 Tbsp flour/1 Tbsp vegetable oil to thicken 1 cup of liquid.
GraniteClimber  [Member]
1/10/2012 9:50:09 PM
I actually found another can of condensed mushroom soup in the cupboard so I just dumped that in without anymore water...
delemorte  [Team Member]
1/10/2012 9:51:29 PM
Originally Posted By groovyrascal:
In a separate pan, melt 1/2 stick of butter with 1/2 cup of flour. Keep stirring until it turnes a light caramel color. Add this to your pot. You have just made a roux.


what he said.. Any one who just dumps flour in liquid and calls it gravy is off their fucking rocker...
delemorte  [Team Member]
1/10/2012 9:52:44 PM
Originally Posted By Doucheatron3000:
Originally Posted By VacaDuck:
Don't just dump flour or cornstarch into hot liquid. Either make it into a slurry first in cold water or pull some of your cooking liquid out, chill it down and make the slurry out of that.

Adding flour to hot liquid will cook the outside layer of flour and leave a nice big lump that is all raw flour on the inside.


This is how I do it. Although making a roux and adding it sounds like it would be good too.


If you want it shiney a cornstarch slury is the way to go. If you want it more like actual gravy and not a demi glaze then roux is the answer. However either will work in a pinch.
Jman78  [Team Member]
1/10/2012 10:44:39 PM
Originally Posted By HommieDaKlown:
just a dash

http://www.reboysupply.com/images/prod_1101.gif


Is that the gluteus maximus value pack ?
Badlatitude  [Team Member]
1/10/2012 10:48:35 PM
remove all solids you intend to keep. The roast , veg and what have you. Deposite the gravy in the shallow pan and IF it has the flavor you desire. Mix either flour and hot water or corn starch and hot water in a glass and add it slowly to the gravy as you mix it over a medium simmer

If you have a large amount of gravy and its watery and tastes weak. Add it to a shallow pan and reduce it at a medium / medium low simmer. Stirring as needed.

I personally use a spatula when doing gravy as it allows you to get all the stuck yummy bits off the pan as you cook it.
AeroE  [Team Member]
1/10/2012 10:50:36 PM
The "gravy" from a roast isn't supposed to be thick; it's au jus. But you added mushroom soup, too, so I'm not sure what to call whatever it is you're cooking now.

sum-rifle  [Team Member]
1/10/2012 10:59:37 PM
Originally Posted By JohnDiller:
mix some of the liquid with flower in a coffee mug and then add it back to the pot.

NO lumps!


This....

I was going to say take out some of the liquid by spooning it off the top go get grease/oil and broth.
Add to a cast iron skillet and slowly stir in flour to a thick gravy consistency.
Then slowly stil thick gravy goop back into hot liquid in crock pot.
Should work just fine.
MillerSHO  [Team Member]
1/10/2012 11:00:25 PM
Originally Posted By HommieDaKlown:
just a dash

http://www.reboysupply.com/images/prod_1101.gif


I Lol'd.
redfish86  [Team Member]
1/10/2012 11:24:44 PM
If you're going to make a roux, use the oil that is on top of the cooking liquid in the crock pot.

A beurre manie will probably suit you better in this dish however. (knead together equal parts REAL butter and flour)

BTW: I'd lay off the cream soup mixes when cooking in a crock pot. The old standby onion soup mix pot roast recipe is pretty tasty and nearly impossible to foul up.

ETA: don't forget that any liquid thickened with corn starch, flour, etc will not reach it's maximum thickness until it boils.