Servings:
Makes 8 servings
Ingredients
- 1 3- to 31/2 -pound boneless beef pot roast (rump, chuck, or round)
- 1 tablespoon vegetable oil
- 4 cup regular cola
- 1 can (10.5-ounce) cream of mushroom soup
- 1 can envelope french onion soup mix
- 1 can yellow onion, sliced
- 4 can carrots, cut into 1-inch pieces
- 2 pound russet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup water
- 2 tablespoon all-purpose fl our
- 2 teaspoon balsamic vinegar
Preparation
Baking Directions:
Season roast with salt and pepper.
In a nonstick skillet, heat oil over medium high heat.
Brown roast on all sides.
In a 5-quart slow cooker, whisk together Cola, cream of mushroom soup, and French onion soup mix.
Arrange onion, carrots and potatoes in slow cooker.
Top with roast.
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Remove roast and vegetables to a serving platter.
Cover lightly with foil.
Transfer liquid from slow cooker into a medium saucepan.
In a small bowl, combine the water and flour.
Pour into saucepan.
Cook and stir over medium heat until thickened.
Season with balsamic vinegar, salt, and pepper.
Serve meat and vegetables with gravy.
