Tuesday, June 21, 2011

Pot Roast with Gravy

Today, I had two kitchen helpers to prepare the sides for dinner. Unfortunately, they only helped for 5-10 minutes, but that's a start and I took some cute pictures. I am starting to like my slow cooker. It's so very convenient. Although I would probably appreciate it more if I were working. I sometimes get somewhat impatient because I can check on how the food is doing in the slow cooker during the day. This recipe is from the Taste of Home webpage. It turned out very tender and tasty. That one's a keeper. Note: I doubled the amount of sauce from the original recipe to cover the meat fully in my 6-qt slow cooker. You might not need that much if your crockpot is of a smaller size.


Ingredients:
1  3-pound beef bottom round roast
4-6 tbsp balsamic vinegar
salt
garlic powder
black pepper
2 tbsp vegetable oil
4 garlic cloves, very thinly sliced
4 bay leaves
1 large onion, halved lengthwise and thinly sliced
1 1/2 tbsp beef bouillon granules
1 cup boiling water
2 cans (10 ounces each) condensed cream of mushroom soup (undiluted)
cornstarch

Cut roast in half horizontally. Rub with 2 tbsp vinegar, then sprinkle with salt, garlic powder, pepper on all sides. Heat oil in a skillet over high heat. Brown meat on all sides, then transfer to a slow cooker. Place garlic, bay leaves, and onion on top of meat. Dissolve bouillon granules in the boiling water, stir in soup and remaining vinegar. Pour sauce slowly over meat. Cover and cook on low for 7-8 hours or until meat is tender. Remove from pot, keep warm. Discard bay leaves. If sauce is too thin, whisk some cornstarch into cold water, add to sauce. Cook over high for 15 minutes or until gravy is thickened. Slice roast, return to slow cooker and heat through. Serve with a side of vegetables and spaetzle pasta or boiled potatoes.

HubbyGrouch and LittleGrouch adding oil to the pasta water.
HubbyGrouch and LittleGrouch peeling carrots.

3 comments:

  1. In the winter it is so nice to come home to the smell of a pot roast after a long day. Slow cookers are good in the summer in that there is not a lot of overflow heat.

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  2. I love pot roast. Yours looks wonderful. It is always nice to have helper(s)in the kitchen... making memories. Love it.

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  3. Great winter dish.
    Thanks for the friend requet at Foodbuzz now I am a follower of yours.

    Norma
    Platanos, Mangoes and Me!

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