Bottom Round Roast with Onion Gravy

Recipe View Prepare Ingredients (5 mins): Gather all ingredients. Thinly slice the onions.

Recipe View Layer Onions and Roast (5 mins): Place the sliced onions in the bottom of a Dutch oven or large, heavy-bottomed pot.

Recipe View Season and Sear (5 mins): Generously season the bottom round roast with salt and pepper. Place it on top of the bed of onions. Add the vinegar and bay leaf.

Recipe View Simmer to Perfection (3-4 hours): Heat over high heat until the liquid begins to simmer. Reduce the heat to low, cover the pot tightly, and simmer gently for 3 to 4 hours, or until the roast is fork-tender and reaches an internal temperature of 145°F (63°C) for medium doneness. Avoid lifting the lid frequently to maintain consistent heat and moisture.

Recipe View Rest and Recover (15 mins): Remove the roast from the pot and transfer it to a carving board. Tent loosely with foil and let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Recipe View Craft the Gravy (10 mins): While the roast rests, prepare the gravy. In a liquid measuring cup, whisk together the cold water and flour until smooth and no lumps remain. Gradually pour the mixture into the pot with the drippings and onions.

Recipe View Simmer and Thicken (5 mins): Bring the gravy to a simmer over medium heat, stirring frequently, until it thickens to your desired consistency. Adjust seasoning with salt and pepper to taste.

Recipe View Carve and Serve (5 mins): Carve the rested roast against the grain into thin slices. Serve immediately, generously drizzled with the homemade onion gravy. Enjoy!