Recipe information
Ingredients for - Bottom Round Roast with Onion Gravy
How to cook deliciously - Bottom Round Roast with Onion Gravy
1. Stage
Place sliced onions in the bottom of a Dutch oven or stockpot. Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf. 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.
2. Stage
Remove roast to a serving platter, leaving drippings in the pot. Mix together water and flour in a liquid measuring cup; stir into drippings. Simmer over medium heat, stirring frequently, until gravy is thickened.
3. Stage
Carve roast and serve with gravy.
