Type what you have

Ingredients

• ✓ bottom round roast
• onion
• salt
• pepper
• white vinegar
• bay leaf
• water
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place sliced onions in the bottom of a Dutch oven or stockpot.
3. 3 Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf.
4. 4 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.
5. 5 Remove roast to a serving platter, leaving drippings in the pot.
6. 6 Mix together water and flour in a liquid measuring cup; stir into drippings.
7. 7 Simmer over medium heat, stirring frequently, until gravy is thickened.
8. 8 Carve roast and serve with gravy.

By Susan

Ingredients

• ✓ bottom round roast
• yellow onion
• salt
• black pepper
• garlic powder
• water
• flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
3. 3 Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
5. 5 Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
6. 6 Meanwhile, whisk water and flour together in a small bowl.
7. 7 Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
8. 8 Slice roast and serve alongside gravy.

By Abbie Persichetti

Ingredients

• ✓ bottom round roast
• red wine vinegar
• water
• lemon juice
• onion
• bay leaf
• clove
• salt
• black pepper
• vegetable oil
• water
• all-purpose flour
• tomato

Instructions

1. 1 Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
2. 2 Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
3. 3 Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

By DORINNC