Bottom Round Roast with Onion Gravy

Bottom Round Roast with Onion Gravy

Susan 0

"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  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 153

  1. 186 Ratings


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 the onions at the beginning. Before placing the roast on the onions, I turned up the heat and deglazed the stock pot with Merlot, scraping up any brown bits. I placed the roast on the mixture to cook until done. After transferring the roast to a warm plate and tenting it with foil, I added another 1/2 cup Merlot to the pot and let it reduce by half, adding a Teaspoon of dried thyme. I then added 3/4 cup low sodium beef broth, brought it to a boil then added approximately 2 Tablespoons of roux to thicken. Pour over sliced roast. The leftovers were devoured for breakfast the next morning! Give it a try!


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.


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.