Ingredients
1 beef rump roast or bottom round roast (5 pounds)6 tablespoons balsamic vinegar, divided1 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons canola oil3 garlic cloves, minced4 bay leaves1 large onion, thinly sliced3 teaspoons beef bouillon granules1/2 cup boiling water1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted4 to 5 tablespoons cornstarch1/4 cup cold water
Preparation
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.
