Pot Roast with Gravy

Pot Roast with Gravy
Pot Roast with Gravy

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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