- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pot Roast with Gravy
"Very good recipe. I used a moose roast and they can be less than tender. It was a 3 1/2 lb roast so l left it whole but cooked it for 6 hrs., turning a couple of times. It was excellent. Janet. VFE"
"It's been years since I've cooked a roast in a slow cooker (I usually do them in a pressure cooker), but I saw this recipe and figured I'd give it a shot. The recipe was excellent and turned out a flavorful, moist, juicy roast.I did change it up slightly by deglazing my skillet after browning the roast with about half a cup of beer, which I then added to the liquid to pour over the roast, along with 1/2 a packet of ranch dressing mix and some more beer just to be on the safe side because in all walks of life, it is very hard to determine just how much beer is enough!I agree with the reviews that say the gravy sets up quickly. It took about ten minutes, which was the perfect amount of time to rest the roast and slice it without having to return the slices to slow cooker, so I skipped that step and just ladled gravy over the meat."
"This was a very easy recipe and also a home run at our house. My family was practically licking the gravy off of their plates. We served this with mashed potatoes and it was amazing. I was hoping for leftovers for some awesome sandwiches, but no such luck. I used a homemade cream soup substitute for the can of soup hoping that it would cut down on the salt, but it still was a tad too salty for my taste. This one is a keeper!"
"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."
"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."
"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."
"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."
"This was a very flavorful and rich pot roast! Delicious and classic."