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Pot Roast with Gravy


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Pot Roast with Gravy 0 Picture


  • 1 beef rump roast or bottom round roast (5 lbs.)
  • 6 T balsamic vinegar, divided
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 T canola oil
  • 3 garlic cloves, minced
  • 4 bay leaves
  • 1 large onion, thinly sliced
  • 3 tsp beef bouillon granules
  • 1/2 c boiling water
  • 1 can golden mushroom soup
  • 4-5 T cornstarch
  • 1/2 c cold water


Preparation time 30mins


Step 1

Cut roast in half; rub with 2 T vinegar. Combine salt, garlic powder and rub over meat. In a large skillet brown roast in oil on all sides. Transfer to 5-qt. crock pot.

Place garlic, bay leaves and onio on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover an cook on low for 7-8 hours or until meat is tender.

Remove roast; keep warm. Discard 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 crock pot and heat through.

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