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Cooking & Baking

OAITW r.2.0

(28,978 posts) Mon Jan 6, 2025, 10:11 PM Jan 6

So I slow cooked an Eye Round Pot Roast tonight. Seared the meat with and added broth (plus a can of Campbell Au-jus [View all]

Last edited Tue Jan 7, 2025, 12:23 AM - Edit history (1)

yum). Added broth, potato's carrots and Scallions, with a few cloves of garlic. Top off with fresh thyme, rosemary. Cooked 3-1/2 hours.

Tomorrow, I cook it for another 1/2 hour. Here's my question. I want to remove the vegetables and thicken the remaining broth. Ideas?

Sour cream? Flour?

15 replies

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So I slow cooked an Eye Round Pot Roast tonight. Seared the meat with and added broth (plus a can of Campbell Au-jus [View all] OAITW r.2.0 Jan 6 OP

Corn starch JustTooMuch Jan 6 #1

Best answer! Basso8vb Jan 6 #5

Have to buy some tomorrow, but this makes sense. Yet, I may also add some sour cream and 1/2 and 1/2 to make the OAITW r.2.0 Jan 6 #7

I've always used cornstarch and water to thicken my gravies. boonecreek Jan 6 #2

I wouldn't use flour AKwannabe Jan 6 #3

I made a chuck roast in the crockpot yesterday! happybird Jan 6 #4

Sounds delicious! Diamond_Dog Jan 6 #6

Make a roux, watch some vids bout it. LuvLoogie Jan 6 #8

I use Wondra to make gravy or sauces. SharonClark Jan 6 #9

I leave sauces to Mr. Retrograde Retrograde Jan 7 #10

Cornstarch slurry or a can of mushroon soup Figarosmom Jan 7 #11

Just made an eye roast in the crock pot Freddie Jan 7 #13

next time use a fattier cut Kali Jan 7 #12

Good advice. Not much fat for a roux, though. OAITW r.2.0 Jan 7 #14

butter or any kind of cooking oil will work Kali Jan 7 #15