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Bottom Round Roast with Onion Gravy
June 27, 2005

I appreciate Susan for submitting this recipe. She did say that, “This is the easiest roast recipe and requires little work.” I agree with that assessment. The instructions were clear and to the point. I had an occasion to try this recipe as a belated birthday dinner. The end result was good. It was tender and the beef had a mild bay leaf onion flavor. For this recipe I used a seven pound plus hunk of bottom Round (tied) and eleven onions as recommended by the “Scaling and conversion” feature of this site. Vinegar? I still don’t know what part it plays in this recipe. All in all I was impressed with the taste of the beef. It wasn’t dried out or tasted like cardboard. Because of the end result I decided to omit the all-purpose flour and water. I had more liquid than I expected. I tasted the liquid and I was a little disappointed. In my opinion, it was a weak onion broth. It was bland and needed help. I made a Roué and incorporated the liquid to make a medium sauce and added bullion and a few others ingredients to give it some taste. I didn’t have a blender handy or I would have taken the onions and processed them to add as a thickening agent and to add flavor. My over all impression of this recipe is good and my comments are; you may want to add herbs to improve the taste of the broth. The herbs when added at the beginning of the cooking process will infuse the roast nicely with whatever you decide to add.

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