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Round Roast with Onion Gravy


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  • 4 lb bottom round roast
  • 5-6 onions, sliced
  • salt and pepper to taste
  • 1 bay leaf
  • 1 Tbsp white vinegar
  • 1 Tbsp flour
  • 1 c water


Servings 6


Step 1

Put sliced onions in the bottom of a Dutch oven or stock pot. Season the roast with salt and pepper and place on top of the onions. Add the vinegar and bay leaf to the pan - heat over high heat to simmer, then reduce heat to low, cover and simmer for 3-4 hours. Leave the cover on while cooking.

When the roast is done, remove it from the pan to a platter. Mix the flour into the water and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast and serve with the gravy.

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