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