meh. The slightest bit too salty. I probably would not add the extra salt at the end as it were, I added 3/4 of the measurement requested for in the recipe. Substituted date syrup for the sugar. I did this in the instant pot instead of the slow cooker. Seared everything in the instant pot, set it for high pressure for 45 minutes, natural release for 15, removed me and then made the gravy using saute mode. The gravy took about 45 minutes. Used fat separator to separate fat from gravy at the end. Place the piece of plastic wrap at the top and a fork by the spout to pour from the fat separator. Is it, but time-consuming. Would be a lot more work if I did it in my slow cooker since it doesn't have sauté/braise modes. I would have to braise on the stove top, transfer to slow cooker, then back to the stove top for the sauce
