Pot Roast With Gravy Recipe

Name: Pot Roast With Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef rump roast or bottom round roast (5 pounds); 6 tablespoons balsamic vinegar, divided; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 2 tablespoons canola oil; 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

Servings: persons

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
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

1
Cut roast in half; rub with 2 tablespoons vinegar. Combine the 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.
2
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 6-8 hours or until meat is tender.
3
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.

933

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 beef rump roast or bottom round roast (5 pounds), 6 tablespoons balsamic vinegar, divided, 1 teaspoon salt, 1/2 teaspoon garlic powder, and more.

Yes, Pot Roast With Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast With Gravy

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