Thursday, October 30, 2008

Pot Roast & Gravy

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.


Tammy McBee said...

I am gonna try this one as soon as I have some time. Have to go out of town this week for work but will certainly plan to cook it the following week.

Brenda said...

This is the BEST Pot Roast that I have ever cooked. My husband LOVED it. From now on, this will be the only way that I will cook a roast.

Brenda B said...

I have this in the crock pot now!! Love this recipe!