New Recipes

Bottom Round Roast with Onion Gravy

Name: Bottom Round Roast with Onion Gravy
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 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

6 servings

porcje

10 minutes

czas aktywny

3 hours 20 minutes

całkowity czas

Zacznij Gotować

Składniki

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

Wskazówki

Gather all ingredients.

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.

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.

Carve roast and serve with gravy.

Wartości Odżywcze

Wielkość Porcji

Kalorie

413 kcal

Tłuszcz Całkowity

23 g

Tłuszcz Nasycony

9 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

127 mg

Sód

168 mg

Węglowodany Całkowite

11 g

Błonnik Pokarmowy

2 g

Cukry Całkowite

5 g

Białko

39 g