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Bottom Round Roast with Onion Gravy

"This is the easiest roast recipe and requires little work for a lot of flavor. The vinegar sounds awful but it makes it really good. Its an easy main dish for busy moms!"
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4 h 10 m servings 413 cals
Original recipe yields 6 servings


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

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Read all reviews 198
  1. 237 Ratings

Most helpful positive review

This is a very good recipe. The second time I made it, I made some changes that my entire family thought produced excellent results. I browned the Roast. Remove. Add 3 cloves of minced garlic to...

Most helpful critical review

I cooked it in a slow cooker. My mistake was I put the frozen roast in it and turned it to high setting......roast was still tough when we were ready to eat. So I left it ovenight in low settin...

Most helpful
Most positive
Least positive

This is a very good recipe. The second time I made it, I made some changes that my entire family thought produced excellent results. I browned the Roast. Remove. Add 3 cloves of minced garlic to...

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 oni...

Excellent recipe. I used a dutch oven with lid in oven @ 300 degrees for 4 hours left if covered the entire time. The onions were a beautiful amber color which made an excellent gravy base.

This is a very good recipe as it is. It was intended for busy moms. Making a whole bunch of changes just makes it take longer to make, not to mention a totally differant recipe. Why do people...

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...

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 "bro...

Bottom round is so lean it is not easy to have a roast that is not dry and tasteless, but this was delicious. So was the gravy! I browned the roast on all sides first. I also used cider vineg...

Holy Moly I love this recipe! So does my husband - this was the first roast recipe he told me I must do again. I modified it a bit, partly on accident. I put one cup of water, with apple cider...

I used 2 onions, 3 tbls balsamic vinegar, garlic powder, salt, pepper for a 2 lb roast in a crockpot on high for 5 hours. I made the gravy using 2 tbls flour because of extra liquid. I sliced ...