In the morning, when you're ready, remove the meat and leave to stand, covered.
Strain the stock and make gravy your usual way.
Really simple but very delicious!
What I did was took out the meat and let it stand, covered for a while. I strained some of the stock and, as it had a good strong flavour already, just thickened it with Thickening Granules.
I carved slices off the joint and twenty minutes before serving time warmed up the slices in the gravy which was just simmering.
Gorgeous, melt in the mouth, flavoursome meat!
Now I have left over enough meat for two dinners with gravy to go with it, a big bowl of stock for gravy in the future and some vegetables that were in the slow cooker. I'm not sure how much flavour they have but I can make some bubble and squeak for sure. Brilliant!
I can't really call it frugal but it's certainly much better value than one would at first think.