Pot Roast with Gravy
Total TimePrep: 30 min. Cook: 6-1/2 hours
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.
Delicious roast and gravy. The smell while it was cooking was mouthwatering! My first time using balsamic vinegar in a recipe.
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!
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
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.
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.
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!
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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.
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