Pot Roast With Gravy Recipe
Ingredients
| 1 beef bottom round roast (5 pounds) | ||
| Balsamic vinegar | 6 Tablespoon, divided | |
| Salt | 1 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Bay leaves | 4 | |
| Onion | 1 Large, thinly sliced | |
| 3 teaspoons beef bouillon granules | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Condensed cream of mushroom soup | 1 Can (10oz), undiluted | |
| Cornstarch | 5 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
