I’m not sure I’ll try this recipe again. The roast was extremely dry so were were very thankful for the gravy. The onions cooked way down and were a bit too mushy for my liking in the end but they did pick up the wine flavor which was nice. I made some modifications from the original recipe which were suggested by another reviewer. I am fairly certain that without them, this roast would have hardly any flavor at all.
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Bottom Round Roast with Onion Gravy
Instructions
Brown roast in pot. Remove.
Place sliced onions in the bottom of a Dutch oven or stock pot. Add garlic and 1/4 cup wine. Deglaze stock pot, removing any brown bits from bottom.
Season the roast with salt and pepper, and place on top of the onions. Add the vinegar and bay leaf to the pan, and heat over high heat to get it simmering. Reduce heat to low, cover, and simmer for 3 to 4 hours. Try not to take the lid off while cooking.
When the roast is done, remove it from the pan to a serving platter & tent with foil. Mix the flour into the water, and pour into the drippings from the roast. Add rest of wine, thyme, beef broth and thickener. Simmer over medium heat, stirring frequently until thickened.
Carve roast, and serve with the pan gravy.
