Pot Roast And Onion Gravy Recipes

Steps:

• 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.

Steps:

• Sprinkle salt & pepper over the roast on both sides and place in a foil lined roasting pan.
• Mix cream of mushroom soup and onion soup mix together and spread over roast and around sides.
• Flip roast. Arrange onions around the roast and wrap in foil.
• Bake in oven at 325 degrees for 4-5 hours.

Steps:

• Place sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
• When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Steps:

• Rub Salt and Pepper into roast.
• In a large dutch oven pot, brown the roast in the cooking oil until all sides are light brown.
• Pour Lipton Onion Soup Mix over top of roast.
• Add 5 cups of water and bring to a boil.
• Turn heat down and simmer roast until tender, about 3 1/2 to 4 hours.
• Check roast often, about every 30 minutes to make sure there is plenty of water, as the water cooks down, add more.
• When roast is falling apart, remove to a serving platter and turn off heat.
• In a large glass add flour and fill with about 3/4 cup cold water to make a paste consistency.
• Stir flour and water mixture with a fork until very smooth with no lumps.
• Slowly pour the flour paste into the pot of water that the roast was cooked inches
• Stir well and bring to a slow boil, simmer until the gravy thickens.
• If gravy is not thick enough, add more paste.
• If gravy is too thick, add water.
• Add desired amount of Kitchen Bouquet to darken gravy.
• I put the roast back in the pot of gravy and serve it together. You may want to serve the gravy on the side.