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Pot Roast with Gravy

 Pot Roast with Gravy
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
10 ServingsPrep: 30 min. Cook: 6-1/2 hours


  • 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

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Pot Roast with Gravy (continued)

Directions (continued)

  • 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 equals 365 calories, 15 g fat (4 g saturated fat), 137 mg cholesterol, 769 mg sodium, 9 g carbohydrate, 1 g fiber, 45 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.