Pot Roast With Gravy

• 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

1. 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.
2. 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.
3. 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.

beef rump roast, balsamic vinegar, salt, garlic, pepper, canola oil, garlic, bay leaves, onion, beef bouillon granules, boiling water, condensed cream, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pot-roast-with-gravy/ (may not work)