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Bottom Round Roast with Onion Gravy

Reviewed: Apr. 8, 2008
I twisted the recipe also. I made a rub from garlic powder, salt and crushed rosemary. Rubbed the meat down and browned it in a little olive oil. Degalzed the pan with wine. I added four large onions to the bottom of my stock pot and placed the roast on top. I then added balsamic vinegar. I added alot more liquid than suggested. I also went with enough to come up half way on the meat. Cooked for three hours, pured the onions, made a rouxe to thicken the liquid. Perfect!
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