Tangy Pot Roast

Here is a new recipe from tonight's dinner. The potatoes & carrots were the yummiest. The taste was not like the usual pot roast.

Ingredients
3 medium potatoes, thinly sliced
1 1/3 c. thinly sliced carrots (I used a bag of baby carrots)
2/3 c. sliced onion
1 boneless beef chuck roast (3 pounds)
1 tsp. salt
1/2 tsp. pepper
1/2 c. Catalina salad dressing
1/4 c. dry red wine or beef broth

Directions
Place the potatoes, carrots & onion in the crock pot. Rub roast with salt & pepper. Place over vegetables. In a small bowl, combine salad dressing & red wine (or beef broth). Pour over roast. Cover & cook on low for 7-8 hours. Skim fat from cooking juices; thicken if desired.

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!

Ingredients
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

Directions
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.