Pot Roast With Gravy
|Bottom round roast||5 Pound (1 Roast)|
|Balsamic vinegar||6 Tablespoon, divided|
|Garlic powder||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Onion||1 Large, thinly sliced|
|Beef bouillon granules||3 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Cold water||1⁄4 Cup (4 tbs)|
Cut beef roast in half; rub with 2 tablespoons vinegar.
Combine salt, garlic powder and pepper; rub over meat.
In a large skillet, brown roast in oil on all sides.
Transfer to a 5-qt. slow cooker.
Place garlic, bay leaves and onion on roast.
In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar.
Slowly pour over roast.
Cover and cook on low for 7-8 hours or until meat is tender.
Remove the roast; keep warm.
Discard the bay leaves.
Whisk cornstarch and cold water until smooth; stir into cooking juices.
Cover and cook on high for 30 minutes or until gravy is thickened.
Slice roast; return to slow cooker and heat through.