Roast: Bottom Round Roast with Onion Gravy

6 onions, sliced1 (4 pound) bottom round roastsalt and pepper to taste1 bay leaf1 tablespoon white vinegar1 tablespoon all-purpose flour1 cup waterPlace sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking. When the roast is done, remove it from the pan to a serving platter. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy. Amount Per Serving  Calories: 413 | Total Fat: 22.5g | Cholesterol: 127mg Powered by ESHA Nutrient Database

Bottom Round Roast with Onion Gravy

Servings Per Recipe: 6

Amount Per Serving

Calories: 413

Total Fat: 22.5gCholesterol: 127mgSodium: 169mgTotal Carbs: 11.3g    Dietary Fiber: 1.9gProtein: 39.3g VIEW DETAILED NUTRITION
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Reviewed on Jan. 10, 2007 by Gina    I made this in my crock pot. Cooked on high for 1st hour then on low for 3 hours. I took some of the other peoples suggestions and did the following: using a 3 pound roast - only 2 medium onions, cider vinegar, added 2 garlic cloves and some leftover fresh mushrooms. I rolled the roast in a misture of rosemary, ground black pepper and a little garlic powder first, then browned on all sides in a little olive oil in a iron skillet first, turned over once while cooking. When roast was done I took it out and added 2 TBSP flour to about 1 1/2 cups water (put in tupperware container and shook up first)then added to gravy on high, stirring occasionally, also added a beef bouillion cube for flavor (it was a little bland before adding this). I broke up the meat and added back to crock pot once gravy was ready and served with mashed potatoes. It was very yummy, not dry at all, and my whole (very picky) family loved it!!!!! I will make this again. Was this review helpful? [ YES ]
315 users found this review helpful I made this in my crock pot. Cooked on high for 1st hour then on low for 3 hours. I took... Reviewed on Jul. 26, 2007 by phyllis    This was really good, with dark, rich gravy. I had to make some adjustments, though. I put a tiny bit of oil under the onions, and after the meat had browned good on all sides to make the "brown bits", I added at least 2 cups of water for the roast to simmer in. Since it's a bottom round, I wanted to be sure it was tender. Was this review helpful? [ YES ]
127 users found this review helpful This was really good, with dark, rich gravy. I had to make some adjustments, though. I put a... I used 2 onions, 3 tbls balsamic vinegar, garlic powder, salt, pepper for a 2 lb roast in a crockpot on high for 5 hours. I made the gravy using 2 tbls flour because of extra liquid. I sliced the beef, layered the onions over it, and spooned the gravy over it all. We ate it with rice but my family would love to try it again over egg noodles. Was this review helpful? [ YES ]
57 users found this review helpful I used 2 onions, 3 tbls balsamic vinegar, garlic powder, salt, pepper for a 2 lb roast in a...

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