Time: 45 mins
Servings: 2 cups
Add drippings to the slow cooker, set to high. Then make a roux in a pan by whisking together butter and milk in a pan.
Once the roux has bubbled for about 5 minutes, pour in about 1 cup of the drippings, then whisk well to combine.
Pour the roux and broth mixture back into the slow cooker and whisk, then cover and cook 30 minutes to an hour, until thick. Season with salt and pepper, and serve!
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