[imagine]

I cooked a roast in the crockpot with water Worcestershire sauce, onions, carrots and potatoes.

Hubby saved the liquid

Is there anything I can make with it?

 

[Libby]

Gravy!!!!

Then freeze it in smaller portioned containers (ie one thats big enough for one family meal that would call for gravy) this way you can thaw and serve vs having to make it

 

[imagine]

Gravy!!!!

Then freeze it in smaller portioned containers (ie one thats big enough for one family meal that would call for gravy) this way you can thaw and serve vs having to make it

I only know how to make a white sauce gravy.

would that be the liquid in a white sauce gravy?

or does it make another kind of gravy?

 

[Ceashels]

add some to soups
noodles and gravy

you can cook potatoes and other veggies in it for added flavor

 

[MaryCarney]

Cook some Amish-style egg noodles in it.

 

[imagine]

Cook some Amish-style egg noodles in it.

Just cook the noddles in it and eat as a soup?

 

[JanieD]

I use it to flavor pasta instead of using cream of whatever soups. Its another option instead of buying those flavored pastas/rice dishes. Great for a side dish or as a main dish if you add some leftover meat & some veggies. Usually 1-1 1/2 cups of broth & some water it enough liquid to cook the pasta. Add more as it cooks if needed.

 

[Contrary Housewife]

I put extra vegs into the cooking liquid and, after serving up the meat and potatoes, take it and puree it and use it like gravy. This makes it healthier than just water and flour gravy.

If you just have liquid you can make brown gravy the same way you'd thicken white gravy, melt a little butter, add some flour and whisk it into your roast liquid. Bring to a simmer until thickened.

Either way you make it, it can be frozen for later use. I have added it back into the pot the next time I made a roast. I just used some this weekend to add a nice rich meaty flavor to turkey chili. It would also go nicely with some ground beef and fresh vegs as the filling for a beef pot pie.

 

[Judi Dial]

First I'd put it in the fridge in a bowl and scrape off all the fat. Then I'd heat it, add some water so it looks like soup stock. Taste it. Add veggies, bits of meat, etc. and you have soup. If you don't have enough for a meal, add some bullion, better than bullion, or stock until you do, then add the meat/veggies.

Don't add the veggies, etc. but take a little out of the pot, put it into a bowl, make a flour paste and then add that back into the liquid, you have made gravy.

For me, it depends on what else I've got to eat up which way I go.

IHTH!

Judi

 

[Daisygirl]

~ Freeze it and use it as a soup stock.
~ Use it instead of water the next time you make a pot of rice.

 

[TigerGirl1226]

Sounds like a great soup starter!

 

[lisaflex]

i also vote for freezing and adding to beef soup/stew next time you make it

 

[Imarachne]

Freeze it and add it to sauces when you make any kind of meat.

 

[foxxyroxie]

Soup, soup, soup. You can also add a little bit to chili too to give it a richer meatier flavor (plus then you can reduce the mean and add more beans without compromising the flavor).

I freeze my leftover in doubled up zipper bags (don't want a leaking mess) and pull out when I want to make gravy (with hamburger steaks or just as hamburger gravy) or a quick veggie soup.

 

[Mamaw]

French Onion Soup

Cool the broth in the fridge and skim off the fat. Put back into the crock pot. Thinly slice onions and let cook on low until onions are nice and soft. Then put bread in the bottom of oven safe bowls, add the onion soup, top with cheese and either heat in the oven or broiler. If the broth is not flavorful enough, add spices such as onion powder, etc to spice it up....yummy stuff. I used to always throw it away but no more!

 

[Labontet]

Put it in the refrigerator to let the fat congeal, then scrape the fat off and discard.

Then heat it up and add some extra water to use it to cook some rice or noodles. Then same holds true for for the broth that chicken was boiled in. Yummmmmm.

 

[nuisance26]

~I freeze my broth in ice cube trays and transfer to a zip bag. I like to warm a few cubes to dip rolls or hot sandwiches in. ~

 

[SteveA]

To make gravy:

Skim the fat, as others have mentioned. You can cool and scoop off congealed fat, or use a fat separator (looks like measuring cup with spout extending from the bottom).

Make a roux by melting three tablespoons of butter in skillet over medium heat, add three tablespoons of flour and whisk around until flour starts to turn tan or light brown. You can use any fat for this step, you could even use some of the fat you skimmed off the liquid.

Continue whisking while adding the liquid and let the liquid come to a boil. The gravy will start to thicken. Keep some extra liquid (broth, water or milk) on hand near the stove to thin the gravy if needed. Add liquid to get the gravy to the desired consistency. Reduce the heat to low until gravy is served.

I add pepper. Be careful not to add any salt until you taste the gravy, because your left over liquid probably had a fair amount of salt in it.