Bottom Round Roast with Onion Gravy

Bottom Round Roast with Onion Gravy

155

"This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!"

Ingredients

4 h 10 m {{adjustedServings}} servings 413 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Place 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.
  2. 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.
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Reviews

155
  1. 188 Ratings

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This is a very good recipe. The second time I made it, I made some changes that my entire family thought produced excellent results. I browned the Roast. Remove. Add 3 cloves of minced garlic to...

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 oni...

Excellent recipe. I used a dutch oven with lid in oven @ 300 degrees for 4 hours left if covered the entire time. The onions were a beautiful amber color which made an excellent gravy base.