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Bottom Round Roast with Onion Gravy
July 26, 2007

This was really good, with dark, rich gravy. I had to make some adjustments, though. I put a tiny bit of oil under the onions, and after the meat had browned good on all sides to make the "brown bits", I added at least 2 cups of water for the roast to simmer in. Since it's a bottom round, I wanted to be sure it was tender.

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