When it was time to eat, I moved the meat and potatoes to a serving platter and covered with foil so I could make the gravy. In a small saucepan I melted 2 tablespoons butter. I then added 3 tablespoons all-purpose flour, whisking well and cooking for about 2 minutes until I had a golden brown roux. I then added the strained liquid from the crock pot - the flavor rich cooking broth. I whisked and cooked over low heat to incorporate the broth and the roux until I had the perfect gravy. Always taste your gravy before serving and adjust the salt and pepper if necessary.
Tonight's dinner was easy, filling, and reminiscent of Sunday suppers at Grandma's.