The simplest dish for sliced beef is bottom round roast. It has a lot of taste with little effort. Although the vinegar seems unpleasant, it really improves the dish. It’s a simple main dish for parents who are busy!
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 6 |
Ingredients
- 6 onions, sliced
- 1 (4 pound) bottom round roast
- salt and pepper to taste
- 1 tablespoon white vinegar
- 1 bay leaf
- 1 cup water
- 1 tablespoon all-purpose flour
Instructions
- Place sliced onions in the bottom of a Dutch oven or stockpot. Season roast with salt and pepper; place on top of onions. Add vinegar and bay leaf. 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.
- Remove roast to a serving platter, leaving drippings in the pot. Mix together water and flour in a liquid measuring cup; stir into drippings. Simmer over medium heat, stirring frequently, until gravy is thickened.
- Carve roast and serve with gravy.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 2 g |
| Protein | 39 g |
| Saturated Fat | 9 g |
| Sodium | 168 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I genuinely enjoyed making this roast. So simple and it turns out perfect every time.
The only change I made to this recipe was to add 2 cloves of garlic to the pot. This was truly a simple recipe that was tender and delicious. I had a 4.24 lb bottom round roast and it cooked in just under 4 hours. The onions made plenty of gravy, which I used an immersion blender to mix. I served it with mashed potatoes and asparagus.
The meat was bland and the onion gravy way, way too much. I made it with a Top Round roast but I don’t think that affected the outcome.
I followed the directions and cooked it on low for 3 1/2 hours on a gas stove top. The onions burned to the pan so no gravy here. The meat looks very tender though so I may try it again with an added cup of water and less cook time.
Super simple. I used a stock pot and the only adjustment I made was to use liquid from the pot for the roux instead of adding water, as there was plenty of liquid there.
It was delicious! I only had 1 1/2 pounds of bottom round cut in two thick slices. I used two red onions and one Vidalia onion. I browned the meat after salt/pepper in olive oil, then put the meat on top of the onions, added apple cider vinegar, cooking red wine, and fresh rosemary and thyme. Cooked about 2 1/2 hours and then shredded the meat, used a mixer on the onions to mash them more, made mashed potatoes and wow! Yummy!!!
I was looking for a recipe using a bottom round roast and decided to try this one, and I’m glad I did. It was not only delicious hot, but made wonderful roast beef sandwiches the next day. After reading some of the other reviews, I did make a couple of small changes. I seasoned the roast with Montreal steak seasoning, then browned it well in olive oil. I removed it before placing the onions on the bottom of my Dutch oven, and added about a half cup of low sodium beef broth with the other ingredients. I then slow roasted it in my oven at 300 degrees for about 4 hours. The roast came out very tender. I will definitely be making it again soon.
Made this recipe as written with one change; baked in my dutch oven in a 300 degreen oven for 4 hours as suggested by another reviewer. Yummy and very tender.
Other than searing the roast first, I made exactly as written. I was skeptical, but wanted a pot roast other than my usual one with the heavy gravy. It turned out FANTASTIC! Bonus part: the next day I took the remaining onions and cooked them on high (stirring often so not to burn) to evaporate the liquid. They turned into a delicious onion jam. I warmed the leftover sliced roast slightly in micro. Put the meat, plenty of onion jam, and a slice of provolone into a club roll. Put in oven for about 7-10 minutes to melt cheese. Not a bad lunch for quarantine!
Probably the best, easiest roast recipe I’ve made! No artificial ingredients, fast to prep, great flavor.
my Family loved this! It was so simple and delicious. The only changes I made was I added olive oil to the bottom of the pot. I also added five garlic cloves whole. And instead of using the flower at the end I used cornstarch because of someone with a gluten allergy. It was delicious I will definitely make it again.
Made it. It basically my grandmas recipe i just didn’t want to bungle it. Like other people said, its meant to be simple. If you want to change half the prep or ingredients then just post your own recipe!!! So anyway, you want to know if it was good? Yes its good. Makes a very straight forward roast with onion gravy and if thats not wha t you want then dnt make it lol. What did i change? I used 3 yellow onions, a little extra liquid to keep it wet and a packet of gravy powder mix at the end when i pulled out the meat. I also used an emersion blender in the pot to blend up the soft onions. . It was exactly what i wanted.
so easy and absolutely delicious!
Wish I’d made a much bigger roast, excellent! Used Balsamic Vinegar with a splash of white vinegar. Browned 1st with salt, pepper and garlic powder, ground thyme. Deglazed dutch oven then roasted in oven with fresh mushrooms. Once done, deglazed with more water, amino acids. LOVED this and WILL make again!
This had amazing flavor with so few ingredients! I made it in the crock pot, using a can of beef broth in addition to the cup of water. The six onions were going to take a lot of space, so I steamed them in the microwave for several minutes, just enough to relax them some. I added fresh carrots and would have loved to put in some potatoes, but there was no more room. The roast was moist and tender. The sliced onions held their shape pretty well, so I took out at least half of them, blended them with some broth and returned them to the pot. Once thickened, it was an EXCELLENT gravy for mashed potatoes!
YUMMY
I loved this recipe. I did it in a crock pot and added a little red wine. It was better with each meal. Fabulous.
OMG!! This was absolutely fantastic! I followed the originally posted recipe, cooked it on top of the stove for about 2 1/2 hours. Best pot roast I’ve ever had and so easy.
“Add this, add that, do this, do that” completely takes away from her original post saying that this is an easy, quick meal for busy moms. I’m sure there are recipes that do the fancy stuff everyone is commenting about. Find those instead of making this a lot of work.
This was delicious! Now that I’ve made it and realize how easy it is I will def make it again. I seared it on all sides and popped it in the oven with the lid on my Dutch oven for 4 hours at 300. Easy peasy.
Really good. The only change I made was adding some water with the onions. This busy mom will make this again.