Pot Roast with Gravy

By shelliec

Ingredients

• 1 beef rump roast or bottom round roast (5 pounds)
• 6 tablespoons balsamic vinegar, divided
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 4 bay leaves
• 1 large onion, thinly sliced
• 3 teaspoons beef bouillon granules
• 1/2 cup boiling water
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 4 to 5 tablespoons cornstarch
• 1/4 cup cold water

Preparation

Step 1

Cut roast in half; rub with 2 tablespoons vinegar. Combine the 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 the 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 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 slow cooker and heat through.