Bottom Round Roast with Onion Gravy

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 20 minutes

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

Directions

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.

Nutrition

• Calories: 413 kcal
• Total Fat: 23 g
• Saturated Fat: 9 g
• Unsaturated Fat: 0 g
• Cholesterol: 127 mg
• Sodium: 168 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 39 g