Bottom Round Roast with Onion Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 onions, cliced1 (4 pound) bottom round roastsalt and pepper to taste1 bay leaf1 tablespoon cidar vinegar1 tablespoon whole wheat flour1 cup water
1. Place sliced onions in bottom of a Dutch oven or stock pot. Season the roast with salt and pepper or other seasonings if you'd like.
2. Add 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 remove lid while cooking.
3. 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.
4. Simmer over medium heat, stirring frequently until thickened. Carve roast and serve with pan gravy.
Number of Servings: 6
Recipe submitted by SparkPeople user KELSK41.
2. Add 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 remove lid while cooking.
3. 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.
4. Simmer over medium heat, stirring frequently until thickened. Carve roast and serve with pan gravy.
Number of Servings: 6
Recipe submitted by SparkPeople user KELSK41.
Nutritional Info Amount Per Serving
- Calories: 458.0
- Total Fat: 14.4 g
- Cholesterol: 178.4 mg
- Sodium: 182.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.2 g
- Protein: 67.6 g
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