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Pot Roast with Gravy

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
  • Total Time
    Prep: 30 min. Cook: 6-1/2 hours
  • Makes
    10 servings


  • 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


  • 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.
  • 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.
  • 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.
Nutrition Facts
2 slices: 365 calories, 15g fat (4g saturated fat), 137mg cholesterol, 769mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 45g protein.

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  • sjpoor
    Nov 7, 2020

    My roast was only 3 pounds so I did cut back on the vinegar which I rubbed onto the roast. I also added a layer of carrots in the bottom, which I would not do again as they came out too sweet. I had some mushrooms that needed using so put them on top of the roast. We like lots of onions so laid them on pretty thick. The only other change I made was using Golden Mushroom soup as that was what I had on hand. I completed the meal with mashed potatoes and this has gone to the top of our pot roast list. I was able to cut back on sodium by using no sodium beef bouillon. Very tasty meal. Next time I will use Cream of Mushroom soup.

  • gunslinger
    Oct 11, 2019

    Delicious roast and gravy. The smell while it was cooking was mouthwatering! My first time using balsamic vinegar in a recipe.

  • JCV4
    Nov 21, 2017

    This is an easy recipe to put together. The house smelled wonderful while it was cooking! It's great for a chilly day to come home to and dinner is ready. Thanks!

  • dublinlab
    Oct 26, 2016

    Very good recipe. I used a moose roast and they can be less than tender. It was a 3 1/2 lb roast so l left it whole but cooked it for 6 hrs., turning a couple of times. It was excellent. Janet. VFE

  • Angel182009
    Nov 20, 2014

    This was easy to put together but not my families favorite. I did use cream of chicken in place of cream of mushroom because we don't like mushrooms. I also used a teaspoon of dried basil in place of the fresh. We did think the vinegar flavor was a little strong.

  • cast_iron_king
    Dec 16, 2013

    It's been years since I've cooked a roast in a slow cooker (I usually do them in a pressure cooker), but I saw this recipe and figured I'd give it a shot. The recipe was excellent and turned out a flavorful, moist, juicy roast.I did change it up slightly by deglazing my skillet after browning the roast with about half a cup of beer, which I then added to the liquid to pour over the roast, along with 1/2 a packet of ranch dressing mix and some more beer just to be on the safe side because in all walks of life, it is very hard to determine just how much beer is enough!I agree with the reviews that say the gravy sets up quickly. It took about ten minutes, which was the perfect amount of time to rest the roast and slice it without having to return the slices to slow cooker, so I skipped that step and just ladled gravy over the meat.

  • shecooksalot
    Aug 13, 2013

    This was a very easy recipe and also a home run at our house. My family was practically licking the gravy off of their plates. We served this with mashed potatoes and it was amazing. I was hoping for leftovers for some awesome sandwiches, but no such luck. I used a homemade cream soup substitute for the can of soup hoping that it would cut down on the salt, but it still was a tad too salty for my taste. This one is a keeper!

  • ethie
    Jan 26, 2013

    No comment left

  • shell7293
    Dec 15, 2012

    OK, but the gravy is very salty and also, the flavor of the vinegar is very overpowering. The gravy cooks in about 10 minutes, not 30.

  • popoolac
    Nov 19, 2012

    No comment left