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Pot Roast with Gravy Recipe

Pot Roast with Gravy Recipe photo by Taste of Home

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My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.—Deborah Dailey Vancouver, Washington

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Pot Roast with Gravy Recipe

Prep: 30 min. Cook: 6-1/2 hours

Yield: 10 Servings

30 390 420

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

Directions

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 6-8 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. Yield: 10 servings.

Originally published as Pot Roast with Gravy in Taste of Home February/March 2008, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pot Roast with Gravy

Pot Roast with Gravy

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Reviewed on Dec. 15, 2012 by shell7293

OK, but the gravy is very salty and also, the flavor of the vinegar is very overpowering. The gravy cooks in about 10 minutes, not 30.

Reviewed on Oct. 11, 2012 by Mamarae9190

I made this for company, and I was unsure at first but it turned out great! I changed it up a bit, by putting more beef broth in it and we had the gravy over our mashed potatoes.

Reviewed on Dec. 08, 2011 by snowbob

Yum!

Reviewed on Jun. 28, 2011 by elvisfan73

this is sooo good! and the left-overs are just as good!! I mixed in some bbq sauce one night and served it on buns, taco sauce and salsa the next and served on tortillas.

Reviewed on Jun. 25, 2011 by cmoney27

I have tried a few pot roasts, and never actually made one until i saw this recipe. It was delicious! My husband loves fast food, and rairly likes anything homemade, but this pot roast was delcious. He wants it again! The gravy was lovely, but i put more beef stock in so i got a little more gravy out of it. It just used the juices that were left as the gravy. It was already thick and flavorful so i didn't bother with the cornflower step.

Reviewed on Oct. 10, 2010 by jaygade

This was a very flavorful and rich pot roast! Delicious and classic.

Reviewed on Sep. 26, 2010 by Louise.Hooper

I tried this recipe as my first attempt at a pot roast. The meat came out very tender and moist and the gravy is rich and tasty, but possibly a little salty.

Reviewed on Jun. 29, 2010 by mariekelly

we made this last night and there were no leftovers.. my hubby and i compete to see who the better cook is and he conceded his loss last night.. i think its the vinegar it smelled so good all day i couldnt wait for dinner!

Reviewed on Apr. 03, 2010 by jpruittcdp

The whole family enjoyed it! Liked the gravy on mash potatoes too.

Reviewed on Oct. 19, 2009 by Classicrock

OOOOOPS! My rating was supposed to be 5 Stars - somehow it got changed to 2 stars just before I clicked "submit!"

Reviewed on Oct. 19, 2009 by Classicrock

This roast and the gravy turned out excellent! I modified to work with my 3-1/4 lb. rump roast, trimmed, and cut in half. I used my oval 4-qt. slow cooker. I only used 2 Tbsp total of the vinegar: 1 Tbsp to rub on roast and 1 Tbsp added to the soup mixture. I used 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp pepper. After browning, I placed

1-1/2 tsp. minced garlic and 2 bay leaves on the roast, and used a medium onion, sliced. I kept all other ingredients at the recipe's measurements. After 8 hours, I kept the roast in the cooker, added the cornstarch and water, and turned the cooker on high. After 20 minutes I removed the roast and set it aside, covered with tin foil. The gravy cooked for about 10 more minutes. All was good! -Lori in WI.

Reviewed on Oct. 18, 2009 by linsvin

Didn't take alot of time to assemble,staple ingredients,house smelled terrific! Use a good balsamic vinegar, really makes a difference.

Reviewed on Aug. 11, 2009 by Lita_chaos

this is a great recipe one of my family's favorites

Reviewed on Mar. 07, 2009 by audiologyears

This is absolutely delicious!! I lost the recipe and searched the website till I found it again. Definately a keeper

Reviewed on Feb. 01, 2009 by chazzzz

The gravy from this pot roast is so flavorful, I love to serve it with mashed potatoes topped with butter and the gravy.

Chazzzz

Reviewed on Jan. 06, 2009 by lmarti33

I'd like to have the recipe for the "tasty sandwich spread" made you make from the leftovers!

Linda Martin

Danville, Illinois

Reviewed on Jan. 06, 2009 by badkitty

You cut the roast in half because this a slow cooker recipe and it's a food safety issue. Slow cookers/crock pots reccommend you cut large roasts (usually over 3 pounds) in half otherwise the meat doesn't reach the safe temperature zone quickly enough and bacteria can spread.

Reviewed on Dec. 22, 2008 by lisa53202

To chicagomom1: I also need to avoid corn, so I substitute arrowroot powder. I have not tried it in this particular recipe, but it always works.

Reviewed on Dec. 03, 2008 by chicagomom1

my daughter cannot tolerate cornstarch (food allergy). could I use something else???

Reviewed on Dec. 01, 2008 by skeendu

Why cut the roast in half? Reminds me of the story of the young bride on cooking her first roast asked her mother why she cut her roast in half. Mother said she always did it. learned from her mother. Asked granny why she cut the roast in half granny sid it was the only way it would fit her pan. Is this the reason in this recipe?

Reviewed on Sep. 07, 2008 by cherrylady

We all loved this roast. With two hours to go on the timer, I added some new potatoes and baby carrots. Delicious!

Reviewed on Aug. 17, 2008 by ddwebb

I have made this recipe a few times and it is the best roast I have eaten. I agree with the vinegar, I have used it and left it out. I didn't use the cornstarch either because it is pretty thick. This is a great recipe.

Reviewed on Jun. 11, 2008 by amysco

This is now our favorite roast recipe. The balsamic adds a great tang that you don't typically find in pot roast. Perfection!

Reviewed on Jun. 08, 2008 by scrambledwithcheese

This was okay, but not amazing. I didn't really like the flavor of the meat. I think it would be better without the balsamic vinegar.

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