Ingredients:

  • 2 cups slow cooker pot roast drippings, strained
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp coarse black pepper
  • 1/2 tsp salt
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Carefully pour the liquid from your slow cooker through a fine-mesh strainer into a saucepan, discarding large vegetable chunks to ensure a smooth texture.
  2. While the liquid begins to simmer over medium heat, whisk the cornstarch and cold water together in a small bowl until completely smooth.
  3. Slowly pour the slurry into the simmering liquid while whisking constantly for 2-3 minutes until the sauce transitions to a glossy, mahogany-colored gravy.
  4. Stir in the Worcestershire sauce and black pepper. Continue to simmer for another 2 minutes until the gravy coats the back of a spoon.
  5. Taste the sauce and add salt if needed, then remove from heat immediately once the desired thickness is achieved.