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

[Kali]

12. next time use a fattier cut

and coat with flour before you sear. use lots of chopped onion (can saute them too), both will thicken juices as meat cooks.

for now either corn starch ("dissolved"in a bit of cold water before adding to juices then cooking for a few minutes) or make a light roux (flour cooked in some kind of fat) then add liquid