So you know how when you make a roast in the slow cooker? And there's all this tasty extra liquid at the bottom when you're done, what with the potatoes and carrots and meat and mushrooms and tomatoes and all? And you think it'd make really yummy gravy?
What's the best way to do that?
I've heard about adding tapioca to the slow cooker, so it automatically the leftover liquid is thicker, but I'm doubtful, and don't quite know when one would add it. I've taken the liquid at the end and boiled it up with some cornstarch, but then all the rest of the food is sitting there getting cold... So, any good suggestions?