Name: Bottom Round Roast with Onion Gravy
Prep time: 10 min
Cook time: 190 min
Total time: 200 min
Yield: 6 servings
Ingredients: 6 onions, sliced; 1 (4 pound) bottom round roast; salt and pepper to taste; 1 tablespoon white vinegar; 1 bay leaf; 1 cup water; 1 tablespoon all-purpose flour

Ingredients

6 onions, sliced
1 (4 pound) bottom round roast
salt and pepper to taste
1 tablespoon white vinegar
1 bay leaf
1 cup water
1 tablespoon all-purpose flour

Instructions

Step 1

Gather all ingredients.
Step 2

Place sliced onions in the bottom of a Dutch oven or stockpot.
Step 3

Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf.
Step 4

Heat over high heat until simmering. Reduce heat to low, cover the pot, and simmer to desired doneness, 3 to 4 hours. Try not to remove the lid while cooking. An instant-read thermometer inserted into the center of roast should read 145 degrees F (63 degrees C) for medium doneness.
Step 5

Remove roast to a serving platter, leaving drippings in the pot.
Step 6

Mix together water and flour in a liquid measuring cup; stir into drippings.
Step 7

Simmer over medium heat, stirring frequently, until gravy is thickened.
Step 8

Carve roast and serve with gravy.

Enjoy your meal!