The Absolute BEST Pot Roast with Gravy

This is no exaggeration. Once you try this you’ll be hooked. Make for company or holidays or just a leisurely weekend meal. If you’re lucky you may even have leftovers.

5 lb. beef bottom round roast
4 Tbsp. balsamic vinegar
1 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 Tbsp. olive oil
4 minced garlic cloves
4 bay leaves
1 large onion peeled & sliced thinly
1 packet or 1 cube beef bouillon
1/2 cup boiling water
1 can cream of mushroom soup
4 Tbsp. cornstarch
1/4 cup cold water
1 can (14 oz.) chicken or beef stock

Preheat your oven to 300 degrees. Take out a pan large enough to hold roast (or slice it in 2 halves) that is also oven proof. Place the oil in the pan, heat up and while it is heating rub 2 Tbps. vinegar, salt, garlic powder, and pepper all over the roast. Place in the pan, brown on medium high heat for 4 minutes on each side.

In a medium bowl, dissolve the bouillon in the hot water, add the cream of mushroom soup, the other 2 Tbsp. vinegar and combine well. When beef has browned, turn fat side up and place the onions, bay leaves and minced garlic on and around roast. Slowly pour the soup mixture over and around roast then place in the oven, covered, for about 5-6 hours.

Once done, remove from pan and set aside, place pot on stove top and turn heat to medium-low. Whisk the cornstarch and cold water together and stirring, blend into the gravy, keep stirring while you add the can of stock and keep stirring until blended well. Cover and simmer this gravy for 20-30 minutes.

Sunday Sauce

I grew up around a lot of Italians where the families always made a Sunday Sauce or gravy. They’d even bring “baked macaroni” along on all the park picnic outings. While the sauce simmered on the stove it drove us all crazy with it’s aroma! Here is my rendition.

1 lb. piece of steak, cut into small chunks
1 lb. piece of pork loin, (2 boneless pork chops) cut into chunks
1 lb. sweet Italian sausage, cut into chunks
1/4 cup extra virgin olive oil
4 garlic cloves, peeled
3 Tbsp. tomato paste
3 28 oz. cans crushed tomatoes
1 recipe of meatballs – (see Beef category for my recipe)

Heat oil in a large pot over medium heat. Add garlic. A few pieces at a time, add the meats and cook for about 5 minutes turning them around frequently until they are nicely browned on all sides. As the meats brown, with a slotted spoon, remove them from the pan and set aside. When the garlic begins to brown, remove that and toss out.

In a small bowl, whisk together the tomato paste with 1/4 cup cold water and stir this into the oil. Cook this while stirring for 3 minutes. Pour in the crushed tomatoes, then fill one of the cans with cold water and add that to the pot, then raise the heat to a low boil. Return all the meat to the pot, scraping all the juices in. Let this boil for 5 full minutes. Lower the heat and cover the pan partially. Simmer for 2-1/2 hours, stirring occasionally. After 2 hours, add the meatballs, if using, and let them simmer for the last 30 minutes. Remove from heat and serve over pasta. Pass the grated cheese and dig in!

My Thanksgiving Meal – 2010

Here is our 2010 Thanksgiving Meal.  We don’t watch sports on this day, instead we hang, chat, nibble, watch the Macy’s Parade, and I begin to play holiday music.  Have a fantastic Thanksgiving, and blessed be!

Divorce Court Turkey 


Mashed potatoes

All American Bread Stuffing

Corn and broccoli

Spanish Rice & Beans

Cranberry Sauce – (or use the canned)

Creamy Carrot Puree

Chocolate Cream Pie

Apple Pie