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Pot Roast With Gravy

the.instructor's picture
  Bottom round roast 5 Pound (1 Roast)
  Balsamic vinegar 6 Tablespoon, divided
  Salt 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Bay leaves 4
  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)
  Cornstarch 5 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked

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