Slow-cooker beef juices to make gravy?

[CrustyBreadHead]

I’ve never made ‘proper’ gravy before, only Bisto

I have cooked a beef joint in the slow cooker today and there is lots of beef juice (God that sounds wrong) in the pot. What’s the best way to make it into a gravy?

Reduce in a pan then add cornflour? Add beef stock?

Any tips welcome!

Do this quite often, works brilliantly. Never waste that stock, it's far far better than shop brought.

Finely chop a large onion, glug of oil or knob of butter (also sounds wrong buy hay ho) and gently cook for 10-15 minutes.

Then add the beef stock and perhaps a glug of wine as well (up to you). I always add some star anise, bay leaves and cinnamon to add depth of flavour but up to you.

You can add cornflour, making into into a paste first and add it while the beef stock is cold. I don't normally bother.

Enjoy

I pour it into a pan or put the dish on the hob if it's ok too.
Add a spoon full of flour in the corner and slowly mix together to make sure no lumps.
Turn on the heat and slowly add more boiled water from veg and or red wine. Stick a beef stock cube in if you think it needs it.
Let it simmer away.

If you have a lot of juice just add corn flour - mix with some of the stock in a mug and then add. Add red wine or stock cube if needed.

Thank you both! Will def be doing a bit of gravy experimenting. No more Bisto for me

I cook my beef in the slowcooker in gravy (bisto) add a bit of wine, onions, garlic and carrots to it as well, comes out lovely and moist and loveky gravy!