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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pot Roast with Gravy Recipe

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This recipe for Pot Roast with Gravy is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs beef round roast
3 Tbsp balsamic vinegar -- divided
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
3 clove garlic -- minced
4 bay leaves
1 lg onion -- thinly sliced
3 tsp beef bouillon granules
1/2 c boiling water
1 can condensed cream of mushroom soup -- undiluted
4 1/2 Tbsp cornstarch
1/4 c water
Directions:
Directions:
Cut roast in half, rub with 2 Tbsp. vinegar.
Combine the salt, garlic powder and pepper, rub over meat.
In a large skillet, brown the meat in oil, on all sides.
Transfer meat to a 5 quart slow cooker, or roasting pan.

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.
In slow cooker, cover and cook on low for 7 to 8 hours or until meat is tender.
(If cooking in oven in roaster either cook one hour at 400* and turn off oven but leave covered roast in oven for several hours, until 1/2 hour before serving, then turn oven back on and heat at 350* about half an hour. This works well to do over noon hour and then turn off oven until ready to serve for evening meal.
Other option in oven is to cook at about 250* for 5 to 7 hours covered.)

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.
Number Of Servings:
Number Of Servings:
10

 

 

 

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