Back to Pot Roast with Gravy

Print Options


Card Sizes

Pot Roast with Gravy Recipe

Pot Roast with Gravy Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 6-1/2 hours YIELD:10 servings


  • 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


  • 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

2 slices: 365 calories, 15g fat (4g saturated fat), 137mg cholesterol, 769mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 45g protein

Reviews for Pot Roast with Gravy

Sort By :
Reviewed Nov. 20, 2014

"This was easy to put together but not my families favorite. I did use cream of chicken in place of cream of mushroom because we don't like mushrooms. I also used a teaspoon of dried basil in place of the fresh. We did think the vinegar flavor was a little strong."

Reviewed Dec. 16, 2013

"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."

Reviewed Aug. 13, 2013

"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!"

Reviewed Dec. 15, 2012

"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 Oct. 11, 2012

"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 Dec. 8, 2011


Reviewed Jun. 28, 2011

"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 Jun. 25, 2011

"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 Oct. 10, 2010

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

Reviewed Sep. 26, 2010

"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 Jun. 29, 2010

"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 Apr. 3, 2010

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

Reviewed Oct. 19, 2009

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

Reviewed Oct. 19, 2009

"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 Oct. 18, 2009

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

Reviewed Aug. 11, 2009

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

Reviewed Mar. 7, 2009

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

Reviewed Feb. 1, 2009

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


Reviewed Jan. 6, 2009

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

Linda Martin
Danville, Illinois

Reviewed Dec. 22, 2008

"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 Dec. 3, 2008

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

Reviewed Dec. 1, 2008

"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 Sep. 7, 2008

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

Reviewed Aug. 17, 2008

"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 Jun. 11, 2008

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

Reviewed Jun. 8, 2008

"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."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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