I've always cooked a lot of stews and soups etc so recently got a slow cooker rather than having the hob/oven on for hours at a time. My problem is that whereas I used to make delicious rich gravies, now they all seem a bit weak and watery, even though I've cut the amount of liquid down. Help!
Or, you could do what I do, which is to season the meat in flour first and flash-fry it before putting it in the slow cooker. Then add the veg and liquid after. The extra flour on the meat helps with the thickening without having to have it as a separate extra ingredient.
Thanks for the answers. I don't think it is so much that there is too much liquid, for example today I cooked lamb shanks and the only liquid I put in was a glass of wine. It is more that my gravies used to be thicker and have that velvety look, now they look watery. I'll try browning the meat with some flour like you say Pesto-hope that does it!