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
- Cut roast in half; rub with 2 tablespoons vinegar. Combine 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.
- Place 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. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cook, covered, on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.
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