Pot Roast with Gravy
TOTAL TIME: Prep: 30 min. Cook: 6-1/2 hours
YIELD: 12 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
Ingredients
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1 beef rump roast or bottom round roast (5 pounds)
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6 tablespoons balsamic vinegar, divided
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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2 tablespoons canola oil
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3 garlic cloves, minced
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4 bay leaves
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1 large onion, thinly sliced
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3 teaspoons beef bouillon granules
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1/2 cup boiling water
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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4 to 5 tablespoons cornstarch
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1/4 cup cold water
Directions
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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.
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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. Cook, covered, on low until meat is tender, 6-8 hours.
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3.
Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cook, covered, on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.
Nutrition Facts
5 ounces cooked beef with 1/3 cup gravy: 306 calories, 13g fat (3g saturated fat), 114mg cholesterol, 638mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 38g protein.
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