Print Options

 
 
 
 Print
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

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

  • 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 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 Pairings

Light-Bodied Red Wine

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