Wow! This is how I will always make bottom round from now on. I did modify it some though. I did use a little canola oil and sear (brown on all sides)the roast first. I only had 4 onions, I added a couple cloves of garlic, as suggested by another reviewer I used balsamic vinegar, and I also added some rosemary and thyme. The gravy was fantastic, and the meat was so tender! Update: I have made this several times now, and everyone always raves over how tender and tasty it turns out. I've used several types of vinegar, but think that either balsamic or red wine vinegar works best. I have used anywhere from 3 to 5 onions - the more onions the more liquid you get. Sometimes I thicken the gravy, and sometimes I serve it au jus.
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Wow! This is how I will always make bottom round from now on. I did modify it some though. I...