The Feast, it is Ruined -or- Gravy Train

Darkewolfe

I made a fantastic pot roast yesterday in my slow cooker using a favorite bottle of wine. I made a fantastic gravy from the drippings out of that slow cooker, which was delicious. I ate exactly one helping of this food before accidentally leaving the gravy out overnight and ruining it. What is the quickest, best way to make a replacement gravy that will not overwhelm the existing flavors of the roast (like I fear a heavy brown gravy or store bought gravy will), but will instead keep the food moist as we eat leftovers? Can I just thicken some beef broth with simmering, butter and corn starch? I'm not much of a cook and am incredibly frustrated that I spoiled my gravy.

Forbe!

Yes, you can always use stock, or bullion, or beef base to make a gravy. I frequently sautee minced onion, deglaze with wine/broth and then reduce to thicken. I add a mixture of milk and flour to thicken though.