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Pot Roast with Gravy

Total Time

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

Makes

10 servings

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
Pot Roast with Gravy Recipe photo by Taste of Home

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 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 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 until meat is tender, 6-8 hours.
  3. Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.

Nutrition Facts

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

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