Name: Bottom Round Roast with Onion Gravy
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Onions, sliced - 6; Bottom round roast - 1 (4 pound); Salt and pepper to taste -; White vinegar - 1 tablespoon; Bay leaf - 1; Water - 1 cup; All-purpose flour - 1 tablespoon

Ingredients for - Bottom Round Roast with Onion Gravy

1. Onions, sliced 6

2. Bottom round roast 1 (4 pound)

3. Salt and pepper to taste

4. White vinegar 1 tablespoon

5. Bay leaf 1

6. Water 1 cup

7. All-purpose flour 1 tablespoon

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.