HOW TO MAKE GRAVY WITH BOUILLON AND CORNSTARCH RECIPES

POT ROAST WITH GRAVY RECIPE: HOW TO MAKE IT

Pot Roast with Gravy Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

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

Steps:

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. Cover and cook 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. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 769mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 45g protein.

POT ROAST WITH GRAVY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pot Roast with Gravy Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

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

Steps:

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. Cover and cook 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. Cover and cook on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.

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