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Bottom Round Roast with Onion Gravy
January 10, 2007

I made this in my crock pot. Cooked on high for 1st hour then on low for 3 hours. I took some of the other peoples suggestions and did the following: using a 3 pound roast - only 2 medium onions, cider vinegar, added 2 garlic cloves and some leftover fresh mushrooms. I rolled the roast in a misture of rosemary, ground black pepper and a little garlic powder first, then browned on all sides in a little olive oil in a iron skillet first, turned over once while cooking. When roast was done I took it out and added 2 TBSP flour to about 1 1/2 cups water (put in tupperware container and shook up first)then added to gravy on high, stirring occasionally, also added a beef bouillion cube for flavor (it was a little bland before adding this). I broke up the meat and added back to crock pot once gravy was ready and served with mashed potatoes. It was very yummy, not dry at all, and my whole (very picky) family loved it!!!!! I will make this again.

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