This is the best pot roast I have ever eaten. The gravy is delicious. I made a few changes to the original recipe. Your family will LOVE it!
1 beef bottom round roast
6 Tbsp balsamic vinegar, divided
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
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
Rub roast with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. 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 7-8 hours or until meat is tender.
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.