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POT ROAST WITH GRAVY
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
POT ROAST WITH GRAVY | |
1 | beef roast, (about 5 lbs) |
6 tbsp | balsamic vinegar, divided |
1 tsp | salt |
½ tsp | garlic powder |
¼ tsp | pepper |
2 tbsp | vegetable oil |
3 garlic cloves minced or sliced thin | |
4 | bay leaves |
1 large | onion thinly sliced |
½ cup | beef broth or, (3 tsp beef bouillon granules in ½ cup boiling water) |
1 can (10 ¾ oz) | condensed cream of mushroom soup, undiluted |
5 tbsp | cornstarch |
¼ cup | cold water |
Rub roast with 2 tbsp of balsamic vinegar. Combine salt, garlic powder, and pepper, rub over meat.
In large skillet, brown roast in the oil on all sides. Then transfer to a 5 qt slow cooker.
Place garlic, bay leaves, and onion on roast.
Put beef broth or dissolved bouillon in small bowl; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low 7-8 hours or until meat is tender.
Remove roast, keep warm. Discard the bay leaves. Whisk cornstarch and cold water until smooth. Stir into cooking juice. Cover and cook on high until thickened (20 minutes)
Slice roast, return to cooker and heat through,
Yield 10 serving.
Recipe uploaded with Shop'NCook for iPhone.
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