Pot Roast with Gravy

Directions

1. 1

   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.
2. 2

   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. Cook, covered, on low until meat is tender, 6-8 hours.
3. 3

   Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cook, covered, on high until gravy is thickened, about 30 minutes. Slice roast; return to slow cooker and heat through.