~ allrecipes
6 onions, sliced
4 lb. bottom round roast
salt and pepper, to taste
1 bay leaf
1 T. vinegar
1 T. flour
1 c. water
Place sliced onions in Dutch oven or stock pot. Season roast with salt and pepper, then place on top of onions. Add vinegar and bay leaf to pot. Turn heat to high until simmering, then reduce to low, cover, and simmer 3-4 hours. Do not remove lid while cooking.
Once roast has finished cooking, transfer from pot to serving dish. Mix flour into water to make a roux, then stir into drippings remaining in pot. Simmer over medium heat until thickened, stirring frequently. Slice roast and serve with gravy.
Notes: Maybe I have extra juicy onions or something, but adding the cup of water would make my gravy way too thin and take forever to thicken back up. Instead, I just pull some liquid from the pot to make the roux.
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