Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 413
- Carbohydrate: 11g
- Fat: 23g
- Fiber: 2g
- Protein: 39g
- Sugar: 5g
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