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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.Deborah Dailey Vancouver, Washington 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 |
Directions:
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. Yield: 10 servings.
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