Directions:
In a bowl, combine beef broth, mushroom soup, onion soup mix, Worcestershire sauce, red wine vinegar, garlic powder, thyme, and pepper. Set aside.
Coat the roast with Kitchen Bouquet. Brown it in a skillet.
Transfer roast into slow cooker.
In the same skillet, melt butter, add flour, and cook briefly.
Pour the prepared gravy mixture into the skillet, whisking to loosen browned bits. Cook until the gravy thickens.
Pour the thickened gravy over the roast.
Cover and cook on low for 7-8 hours until roast is tender.
I await your comments! Enjoy!
