Pot Roast with Gravy
By 69#abe!A
Rate this recipe
4/5
(1 Votes)
0 Picture
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
Details
Preparation time 30mins
Preparation
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.
Review this recipe