Bottom Round Roast with Onion Gravy

Bottom Round Roast With Onion Gravy

The most economical cut of beef is the bottom round roast. This inexpensive yet flavourful cut can be cooked in a slow cooker, which makes it perfect for busy moms who need to get dinner on the table fast! It’s also budget-friendly at less than $3 per pound, and it cooks in about 8 hours in a crockpot. The onion gravy adds lots of flavour to this leaner meat. And with only 10 grams of fat per serving, you don’t have to feel guilty about adding mashed potatoes or rice as your side dishes!
Readers are introduced to an inexpensive yet flavorful cut of beef that cooks quickly in a slow cooker. They are informed that this recipe includes delicious onion gravy that will add flavor without excess fat

prep: 10 mins cook: 4 hrs total: 4 hrs 10 mins Servings: 6 Yield: 6 servings


1 bay leaf

1 (4 pound) bottom round roast

6 onions, sliced

1 tablespoon white vinegar

1 tablespoon all-purpose flour

salt and pepper to taste

1 cup water


Place sliced onions in the bottom of a Dutch oven or stock pot. 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. Mix the flour into the water, and pour into the drippings from the roast. Simmer over medium heat, stirring frequently until thickened. Carve roast, and serve with the pan gravy.

Nutrition Facts:

Per Serving: 413 calories; protein 39.3g; carbohydrates 11.3g; fat 22.5g; cholesterol 127mg; sodium 167.5mg.

Scroll to Top