1For the sauce -
2Make a roux by melting the butter in a non stick pan, then add the flour. Stir into a paste and fry off for a minute. Remove from the heat and leave to cool slightly. Gradually add the 300ml of beef stock and whisk until its a lovely thick consistency. Add either pre cooked Pork balls or your own (Making sure to brown first)
3Stir into the sauce and add it all to the crockpot. Add the cream and soy sauce and season with pepper. No salt is nessecary depending on the saltiness of the stock, taste to check.
4Leave on low for 3 hours or high for 2. Its just the most delicious Sauce, and perfect served with Slow Cooked Hassleback Potatoes!
Submitted by Becky Audsley
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