Bottom Round Roast with Onion Gravy

This bottom round roast recipe for sliced beef cooks with onion on the stovetop for hours until tender and is served with gravy made from drippings.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 10 mins
• Total Time: 3 hr 20 mins
• Calories: 413 Calories

Ingredients

• 1 cup water
• 1 tablespoon all-purpose flour
• salt and pepper to taste
• 1 tablespoon white vinegar
• 1 bay leaf
• 6 onions, sliced
• 1 (4 pound) bottom round roast

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Carve roast and serve with gravy.