What Beef Steak or Roasts Do Well Simmering in Water for 3 Hours?
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01/10/2007
I made this in my crock pot. Cooked on high for 1st hour then on depression for 3 hours. I took some of the other peoples suggestions and did the following: using a 3 pound roast - just ii medium onions, cider vinegar, added 2 garlic cloves and some leftover fresh mushrooms. I rolled the roast in a misture of rosemary, ground blackness pepper and a little garlic powder offset, then browned on all sides in a little olive oil in a iron skillet first, turned over once while cooking. When roast was washed I took it out and added 2 TBSP flour to nigh one 1/ii cups water (put in tupperware container and shook up kickoff)then added to gravy on high, stirring occasionally, also added a beef bouillion cube for flavour (it was a little bland earlier 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, non dry at all, and my whole (very picky) family loved information technology!!!!! I volition make this again.
06/27/2005
I appreciate Susan for submitting this recipe. She did say that, "This is the easiest roast recipe and requires niggling work." I concur with that assessment. The instructions were clear and to the point. I had an occasion to try this recipe equally a belated birthday dinner. The end result was good. Information technology was tender and the beefiness had a mild bay leaf onion flavor. For this recipe I used a seven pound plus hunk of bottom Round (tied) and eleven onions as recommended by the "Scaling and conversion" feature of this site. Vinegar? I notwithstanding don't know what function it plays in this recipe. All in all I was impressed with the gustation of the beefiness. Information technology wasn't dried out or tasted like cardboard. Considering of the end result I decided to omit the all-purpose flour and water. I had more liquid than I expected. I tasted the liquid and I was a fiddling disappointed. In my opinion, information technology was a weak onion broth. It was banal and needed help. I fabricated a Roué and incorporated the liquid to make a medium sauce and added bullion and a few others ingredients to give it some taste. I didn't accept a blender handy or I would have taken the onions and processed them to add as a thickening amanuensis and to add flavor. My over all impression of this recipe is good and my comments are; you may want to add herbs to ameliorate the taste of the broth. The herbs when added at the beginning of the cooking process will infuse the roast nicely with whatsoever y'all decide to add.
07/26/2007
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 "brown $.25", I added at least 2 cups of h2o for the roast to simmer in. Since it's a lesser circular, I wanted to be certain it was tender.
05/08/2006
Lesser round is then 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 as well used cider vinegar and added an extra 1/3 cup of water when I added the vinegar and bay leafage. My husband loved information technology.
12/01/2007
Holy Moly I love this recipe! And so does my married man - this was the first roast recipe he told me I must practise again. I modified information technology a bit, partly on accident. I put one cup of h2o, with apple cider vinegar and put the roast on summit. I also simply used one large sweet onion. My extra addition that makes the gravy particularly good is a couple whole sprigs of fresh rosemary (I remove when done and strain out anything big). I puree the onions in the h2o to brand gravy, merely added a picayune salt and thickener (flour or cornstarch). Afterwards I take ane very happy husband :)
09/10/2006
I used 2 onions, 3 tbls balsamic vinegar, garlic pulverization, salt, pepper for a 2 lb roast in a crockpot on high for 5 hours. I fabricated the gravy using 2 tbls flour because of extra liquid. I sliced the beef, layered the onions over it, and spooned the gravy over it all. We ate it with rice but my family would love to try information technology over again over egg noodles.
01/19/2013
So here is my take on the people who get upset because others modify a posted recipe...I went looking for a recipe for a lesser circular roast that I bought on auction and wasn't sure what to practise with. This i caught my heart because I like onions. I read it and so immediately went to the reviews to encounter if anyone had done it in a crock pot because that'southward how I wanted to cook mine. As I was reading the original recipe I was already thinking; "add wine because I have some, add herbs de provence because I love them, garlic because I put information technology in everything....that's what nosotros all do. I appreciate Susan for the recipe and capeesh others only as much for offer alternating suggestions that I can Have or LEAVE. This ia a very practiced recipe only every bit is but feel gratis to make information technology "yours".
03/07/2010
This was fantastic (especially the gravy). The onions cooked down to give a information technology a nice, subtle sweet that was OH so delicious. I used a 2-lb. roast and cooked it stovetop in a Dutch oven. First, I browned the meat on all sides in olive oil, and so added to the pot: 3 sliced onions, about a 1/2 cup ruddy wine, 1/two Tbsp. lemon juice, 2 bay leaves, and a generous corporeality of salt/pepper. No vinegar (only the scarlet wine and lemon juice made upward for information technology). I can't exercise a pot roast without red wine-- information technology just doesn't seem right (haha). I simmered the roast on low for well-nigh 3.v hours, then made the gravy. I used i cup of beef goop in place of h2o, and about 2 Tbsp. flour to get it to the right consistency. YUM!
01/14/2008
Wow! This is how I will e'er make bottom round from now on. I did modify information technology some though. I did utilize a little canola oil and sear (dark-brown on all sides)the roast offset. I simply had iv onions, I added a couple cloves of garlic, every bit 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 take fabricated this several times at present, and everyone ever raves over how tender and tasty it turns out. I've used several types of vinegar, only think that either balsamic or cherry wine vinegar works best. I take used anywhere from three to five onions - the more than onions the more liquid you lot become. Sometimes I thicken the gravy, and sometimes I serve information technology au jus.
03/29/2006
Not beingness an onion family, I made some changes... I put 2 sliced onions, 1 package sliced mushrooms (approx 12 'shrooms) & a garlic clove in the pot. I seasoned the meat by putting 1 tsp each of peppercorns, kosher common salt rosemary & coriander seeds & a clove of garlic in my mincer. I put the chopped herbs on a piece of wax paper, rolled the meat effectually information technology, and so cooked the meat as directed. FABULOUS!!! (I doubled the gravy mixture too)
04/22/2008
Very Practiced! I usually make a pot roast in the pressure level cooker with this type of meat but when I stumbled accross this recipe I was ready to endeavor something new. I rubbed salt, pepper, Italian seasoning and garlic to the meat then browned it in the dutch oven- I then removed it, deglazed the pan with a petty red wine then put in the onions, bay leaf and some sliced garlic. Nosotros love Balsamic vinegar then I add three tablespoons. I was then nervous considering I didn't call up in that location was enough liquid in the dutch oven- But it came out great!! I had a 3 pound roast and cooked it for 3 hours- kept the lid on the whole time. The meat was so tender- even more so then when I do it in the force per unit area cooker! I put the onion mixture in the nutrient processor until polish. Information technology fabricated a dainty gravy without adding the flour. I served with some mashed potatoes. This is an excellent recipe, volition use it from now on- Give thanks YOU!!
12/26/2012
I am a cancer patient going thru chemo and this was succulent! My gustation buds do not like much just they liked this. I am making it again. So like shooting fish in a barrel so my express energy was able to manage it. I added garlic and only 4 onions because that is all I had in the firm.
01/sixteen/2011
I cooked it in a slow cooker. My mistake was I put the frozen roast in it and turned it to loftier setting......roast was withal tough when we were ready to consume. And then I left it ovenight in low settings. It needed more flavor and then I added a jar of muchroom gravy and it came out good. I recollect I will try it once again.
05/17/2011
More than a 5 star but I did follow other reviewers changes. I did sear the meat, added merlot vino to deglaze the pan and then added some other cup of wine before starting to simmer. At the stop I just mixed 3 teaspoons of corn starch into 3 tablespoons of cold water and then added information technology to the onions and wine mixture to thicken. I too added some thyme leaves while it cooked. Thanks submtiter - best pot roast I've ever had.
02/16/2009
I only needed one HUGE onion. That was enough on information technology'southward ain. Instead of h2o, I used 1/4 burgundy vino to deglaze the pan and 3/4 c. beef broth. I also used one beef bouillion cube. I always sear roasts before I cook them, it'south something I learned from my begetter in constabulary that I just do automatically. On the height of the roast, I rubbed in some common salt and pepper and minced garlic. I plan on serving this with Montreal Steak Seasoned Mashed Potatoes and steamed broccoli. I tin can't look to meet how it turns out. EDITED: Making this with the ruddy wine and beef broth was genius. So yum. It was a bit salty, if I were to brand this once again(and I will), I'd cutting dorsum on the salt on the meat. This meat and gravy was so wonderful. EDITED AGAIN: This is even ameliorate the next day!
06/04/2010
This was a just as advertised for me (I didn't have any issues with it being dry out or likewise tangy). I used my enameled cast iron Dutch oven and started this on the stove pinnacle with lid on. Layered with onions and then seasoned meat on height, tried rice-wine vinegar. After about 90 minutes on stove meridian & reading more reviews on here, I decided to add some sprigs of fresh rosemary & a minor baggie of peeled baby carrots - also wanted to check to see how much liquid was in there, and there was plenty only from the onions & meat. Then I put it in the oven at 300 for another 2-3 hours until information technology was browned on elevation & onions had melted downward & meat was tender (I did not dark-brown/sear the meat first equally I had no fourth dimension with little rugrats at my sides). I then pulled the meat out & put in a large serving bowl instead of platter & scooped up all the onions & carrots into the bowl & let it all rest together while I prepared the gravy from the $.25 on the lesser of the pan. I actually remember that all the juices from the veggies kept the meat moist so I was glad I used a bowl instead of a platter in this case. I added only a few shakes of garlic powder & a TBSP or 2 of soy sauce to the gravy along with the water & flour. The gravy was awesome, and it all turned out groovy! Easy & makes lots of left overs. It's a keeper for certain!
09/27/2009
I rarely make roasts, so I looked at the cut of meat, and typed bottom round roast and came up with this recipe. It was delicious! I will definitely make this over again. The onions and the gravy really make this dish stand out and information technology's so amazingly easy to make!
05/21/2004
This recipe was tasty and very easy. The vinegar gives the gravy a nice little tangy season. I used a 2 lb. roast, so I used 2 onions instead, and just had to cook it about 2 hours. My hubby liked it and so I'll likely brand it once more quondam.
10/27/2011
I read the reviews and was very tempted to try this recipe, based on the simplicity alone. It was perfect! I can't imagine anything easier and the meat was cooked to perfection. Simply be sure yous control your urge to open the door and you lot will be fine. Thanks for the recipe.
07/xvi/2007
This is the easiest, tastiest meal to make. I work from habitation and I love being able to put this on to cook and scent it simmering away. My hubby loves onions so its one of his favorites. I've never had much luck with making gravy, but this is a breeze. Definitely 1 of my favorites.
10/17/2005
I almost passed this recipe up after reading some of the reviews. Glad I tried it because it turned out groovy. I cooked the roast just as the recipe suggested, and it is true... lifting the hat to cheque the progress during cooking only diffuse my cooking time...darnit. Reading others' suggestions, I added actress herbs/spices (Season Salt in place of salt, Tony Chachere's Creole Seasoning, Cavender's Greek, a pinch or 2 of Thyme, and two whole peeled cloves of garlic). I decreased the onions to 3 instead of 6, and substituted Beef Broth for the water... great results. The roast was tender and juicy, and the onion gravy was to die for. Husband and kids ate information technology ALL up.
02/04/2015
The recipe deserves 5 stars equally written, for season, moistness, and ease. For personal preference, nosotros made a few adjustments. We browned the meat starting time. We used two humongous white onions and 4 cloves of garlic and added a loving cup of beef goop. We chose to use red wine vinegar. After nosotros got everything simmering in a Dutch oven, we covered and put it in a preheated 300 degree oven for 4 hours. We used beef broth in place of water to make the gravy. It was delicious and fifty-fifty more and so the side by side day.
09/24/2004
Nice recipe! This was my first roast to make and it was very easy and flavorful (though needed more salt). I had a smaller roast too (2.7 lbs) and I cooked it for less than 2 hours and information technology was besides done, so next time I will cut down the cooking time to an hr or merely over.
xi/08/2007
An absolute must make and cant wait to brand again!!! We love onions and this but fabricated the most crawly gravy in the world!!! The only thing I did unlike is my roast was two pounds, I used only 3 onions, added a beef boillon cube and a little h2o the other ingrediants I kept every bit is. Too I didnt have a dutch oven so in a deep sauce pan I permit cook for well-nigh an hour so it merely saturday for several hours then finished cooking about another hour before dinner. so moist and melt in rima oris. Simply WOW! Thank you for the recipe!!!!!!!!!!
03/twenty/2006
i followed the recipe exactly, except for cutting downwardly the onions. The meat was unbelievably dry. don't know what i did that was and so different from the majority of others cooking this recipe, but i volition not cook this again!
11/15/2010
Came out groovy. Per some other reviews: Seared the meat before putting in pot. Only had one large onion on hand which worked fine. Added a couple cloves of garlic and sprinkled a tad of garlic pulverisation in addition to salt & pepper. Also added about 1/ii cup beef goop to pot with the vinegar. My v.44 lb roast was done to perfection in 3 hours. I admit to peeking 2 times. For gravy I blended the onions until shine and used 2tbsp flour (for thicker) and 1/2 broth 1/two water for liquid (more flavor). It was very tasty....next time I may endeavour with red wine similar others have suggested. Served with new potatoes and it was a peachy meal. My kids ate up the meat no complaints.
08/12/2010
My husband found this recipe and commencement fabricated it in a Corning Ware casserole in the oven at 350 for 2 hours. Information technology was tender and delicious but nosotros felt that we should try information technology on the stove superlative every bit written, so we tried it at a family gathering on an electric stove. As recommended we didn't open the pot until after most i.five hours when nosotros could aroma the onions burning. They were a total loss and the roast was edible only tasted a bit burnt. Today I tried it at home using my electric skillet which can exist ready to "simmer". I didn't peek until after ii.5 hours and found the onions totally blackened once over again. With merely 1 T of liquid I can't imagine how it can be otherwise. We know information technology has potential because the starting time time was a great success. I'thou looking frontwards to trying information technology in the oven again merely in the old cast iron dutch oven, but commencement I will try it in the tedious cooker, as other posters suggested, and see how it comes out. If we don't brand any other changes I think information technology volition still count as the aforementioned recipe.
10/22/2014
I followed the recipe exactly and my roast turned out perfect. The onion gravy was spot on and the roast tender and juicy.Everybody loved it. I had to hide the leftovers in the dorsum of the fridge so I tin make a hot roast beef sandwich with the little bit that was leftover from dinner terminal dark. My family unit wants to know when we tin can have it once again. Cheers so much for sharing this wonderful recipe.-Andrea
05/11/2009
Thie recipe was peachy. I read near of the other reviews showtime and did make some changes. I browned the roast first, deglazed with Merlot, added garlic and as well added more Merlot & some Beef Goop at the end. Effort not to lift the lid during cooking.
11/02/2010
This as written was easy & delish. Meat is fork tender. Amazing. Will probably add together infant carrots & potato'southward with the next batch.
09/29/2011
I loved how fast this was to put together. Information technology was cooked perfectly and tasted better than whatever roast I've ever fabricated. This is going to be how i do a roast from now on.
05/20/2005
I had my doubts about this recipe - I'thousand so used to flouring and browning a roast first, and calculation at to the lowest degree some water in with the roast - and so this just looked too easy! However, it turned out not bad! Information technology made LOTS of gravy, very very oniony, which is the reason that I gave it only 4 stars, but that is a thing of personal preference. I had a three.35 pound bottom circular roast and it took all of iv hours to go tender, I did open up the lid once to turn information technology over. Thanks for sharing this!
12/thirty/2009
Similar many "pot" roast recipes, this 1 works very well in a crockpot. I threw in some red wine and garlic at the beginning and later added some quartered fresh baby bella mushrooms. I cooked it on depression for eight hours and the roast was falling apart when done, just remained moist, tender and succulent.
xi/15/2009
Delicious and tender!! I browned the 3.49lb bottom round roast. After browning I added not only the onions and bay foliage but 1 celery stalk, one extra large garlic clove and balsamic marinade oppose to simply white vinegar. I cooked it for 3 hours since information technology was less than 4lbs. Thanks!
12/04/2011
Nice and piece of cake recipe. My choosy 13 year former ate every bite!
09/28/2008
Excellent - my hubby loved information technology and it tasted like the pot roasts my mom used to make. I also browned roast get-go and used Mrs. Dash herb seasoning and a lilliputian Worcester sauce. Besides added chopped garlic with the onions. I tin can't believe you don't need to add together any additional liquid during the 4 60 minutes cooking just it turned out perfect - juicy and tasty. I steamed carrots and threw them in with the broth for well-nigh 15 minutes. Gravy was wonderful.
10/24/2010
surprisingly good.....i cooked the meat in the crock pot...and chopped up the onions for the gravy....simple!
03/02/2006
This is excellent! I was a little worried well-nigh the onions carmalizing. After I got it simmering and put the lid on, they were however raw looking and information technology actually smelled of vinegar. But my lid wasn't on tight, the liquid went out and voila! carmalized onions. I added a little water and it became the prissy nighttime color information technology should be. Next time I'll get out it on high till the onions are carmalized, probably what I should take done the starting time fourth dimension!!
02/13/2011
Very expert! Loved the onion gravy.
08/08/2008
Turned out actually well. Definitely volition use this recipe time and time again!
10/29/2005
This recipe was great. I did mine in the crockpot and the meat was tender. I made noodles and served it over the noodles.
12/nineteen/2010
Just made this recipe and it is wonderful with my adaptations. I trimmed the fat from the meat. I added common salt and form cracked pepper and browned the meat on all sides in ane ane/2 tablespoons of oil. I used 3 onions, 3 cloves of garlic, sliced. I added 1/2 cup h2o with 2 tsp. bouillon to the meat while cooking. I just had to cook the meat for 1 hour 5 minutes, checked the temp with a thermometer and it was already 150 degrees. To make gravy I just used 1/4 loving cup water with the tablespoon of flour. I had lots of beefiness broth and onions. I took a potato masher and pressed the onions and garlic to thicken the gravy too. My husband loved information technology. I don't recommend any additional herbs, you lot taste the meat and onions, you don't need any other flavors. Instead of iii-4 hours, my roast was ready to serve in 1 60 minutes and xx minutes. The browning of the meat really cut down on the cooking fourth dimension. It was done and tender.
05/22/2013
I made this for may family and EVERYONE LOVED it!! Information technology'southward difficult to make a repast that everyone loves. I volition make this again and again and again!
04/18/2007
This is and so easy and tasty! The simply thing we change each time we get in is we apply less onion. I use one or two red onions. We love it every time.
03/10/2012
Very yummy recipe! I've added garlic powder to the meat, and seared information technology in cast iron chicken fryer. Afterward searing and sealing all the juices inside, I followed the recipe, by placing onions on the bottom of pan, roast on tiptop, vinegar and bay leaf, and I covered it for a couple of hours, and made the gravy, and information technology was succulent, thank you
03/12/2014
Making this recipe right at present for what will be my third time. The first time I read the recipe wrong and put the 1 cup water in at the outset of cooking time, but the roast turned out perfectly tender anyhow (and I had put it in while it was nevertheless a bit frozen, too!) and onions were perfectly caramelized and flavourful. My husband raved and said information technology was almost as skilful as his mother'south roast! Still had to add another cup of water to make gravy as liquid was virtually all gone afterward cooking, and I added a bit of Bisto for more flavour. The 2nd fourth dimension I followed the recipe properly and all the onions and the bottom of the roast burned as at that place was hardly any liquid in it from the starting time. Goose egg could be salvaged to make a gravy with and it took over an hour of soaking and scrubbing to get my pot back to normal. Luckily I had a packet of gravy mix on hand to use instead, and the meat nonetheless tasted fine. This third time I am putting the h2o in at the get-go over again to avoid another burning catastrophe. Other than the liquid issue, which is why I oasis't given information technology a full 5 stars, it's a fantastic recipe and the just ane I have used since discovering it. Besides, while cooking, it gives off the best smell e'er to come out of my kitchen (then once again, I've always loved the smell of onions). Especially comforting on common cold, snowy days.
09/16/2009
This was pretty good! I only used 5 onions, and used ruby-red vino vinegar instead of regular vinegar. I used a traditional bandage iron dutch oven which made all the difference. The gravy turned out night brownish, not lite like in the picture, but it was very flavorful. My married man thought it tasted like a great homemade German language dish. Served it over egg noddles and a side of asparagus.
02/04/2006
This may easily go mine and my husbands favorite fashion to melt a roast from now on. Nosotros were surprised and then very happy with the stiff flavors and the richness of the onion gravy. It was an excellant meal forth with mashed garlic potatoes and fried spinach.
06/ten/2005
I love this! Whenever nosotros desire something low-carb and like shooting fish in a barrel, we just put this on. I was actually amazed that it was so skilful. I omit the final step with the flour. I detect that the caramelized onions and juice make a decent gravy substitute, and since I'g avoiding breadstuff, potatoes, etc., I take no employ for a thicker gravy anyway.
01/16/2011
Thanks and then much for this infrequent and like shooting fish in a barrel recipe!! The only matter I did differently was to brown the roast on all sides in a little oil before removing it and sweating the onions and some minced garlic. I so put the roast back into my enamelled cast iron dutch oven, covered it, and stuck it in a 400-degree oven till it was done (nigh three hours). Moist, flavorful, and tender and delicious served with roasted tater and sugariness spud wedges and steamed veggies.....anybody loved it!
06/27/2005
The meat was way over cooked and the gravy had no flavour. The reviews I read said the onions caramalized. No. What happened is the onions turned to onion soup on the lesser of the pan. I added flour to try to make gravy, but it was awful. No flavor at all except for onion. I managed to salvage the meal by adding some boullion (sp?) and some spices and a little more flour to the "gravy". I sliced up the roast, poured the "gravy" over it and served it with mashed potatos. My husband hated information technology and I wasn't very impressed either. I won't make this again.
03/08/2013
Succulent. I bRowned the meat first, placed it to the side. Placed onions, mushrooms, garlic and red wine vinegar into the pan with salt and pepper. Subsequently 10 minutes added the bay leaf and beef goop (ane cup) brought to simmer. Added to a crock pot and placed the beef on top. Let it melt on high for hour, then low for 3more hours. Turned out delicious, non dry at all
05/15/2010
this is a swell recipe. We tried the variation with the slow cooker. It was the first time we cooked roast in a deadening cooker. We cooked a smaller buffalo round roast (about 1 lb) and followed still instructions, but reduced the last cooking time to low - one 60 minutes. It turned out nice and pink (med rare). The gravy, nevertheless, needs a little work. Nosotros may search for other gravy recipes. We added flour and water to the onion residues, and and so some spices to taste...but...only not very gravy similar. Overall, we still give it v stars for existence the best way to cook roast - bed of onions using variation of slow cooker.
12/28/2010
After four hours at low, the onions were notwithstanding hard and the roast wasn't done. I now have the sucker in the microwave cooking. I should have just cooked information technology in the crock pot like I always do: Throw the roast in, put a quartered onion and some garlic on top, sprinkle with powdered onion and beef broths, add a bay leaf, and cook information technology on low 6 to 8 hours. We would exist eating information technology right now! :(
10/eighteen/2010
This is a really practiced roast recipe. It has been added to my binder.
05/11/2011
Roast turned out very tender and tasty. I didn't similar the gravy simply hubby said it was alright. Tasted better the next day. Won't exist making information technology again though.
04/30/2006
I fabricated a ii lb roast using one large onion, i sm bay leaf, fifty tbl vinegar, and 1/2 cup water with beef bullion added. Based on the recipe guidelines, I thought I'd cook it 1.5 hours, only on the "2" setting on my stove, it was a flake overdone when I checked information technology at 1 hour and five minutes. The onions did not carmelize; side by side fourth dimension I recall I'll try ane/4 c water. Despite these issues, the roast was flavorful and my husband really liked it. With further adjustments, this will be great.
01/06/2011
Plainly & just put...THIS WAS GOSH Atrocious. The odor while cooking, was anything only appetizing. The taste matched the horrible smell.
12/26/2005
We enjoyed this. I used beef broth instead of h2o.
03/thirty/2011
I have served this recipe twice now, and everyone loves it! Information technology's so easy to make, and information technology makes the meat and so tender and juicy. It'southward great with or without the gravy.
12/26/2005
Nosotros enjoyed this. I used beef broth instead of h2o.
08/25/2009
I never made a roast on top of the stove. And, at my surprise, it was great. I did braise my roast in olive oil first, then added onion and fresh garlic. I used balsamic vinegar witch i love with beefiness. I added the roast on top of onions then added fresh rosemary & tyme. I too made gravy out of the onion stock. Very very good. I would of had leftovers, but my hubby loved it and then much he over eat.
02/10/2011
I was doubtgul of this recipe at outset simply after making it I was very pleased wjtb tbe results. The roast came out perfect tender simply not dry (wich is a problem with bottom round) and the gravy was absolutley wonderful.
05/03/2013
Very good. I made information technology in the crock pot. My family loved it. I didn't use all the onions.
06/24/2007
And so easy and tasty. I have fiddling previous experience with roasts, so I prepared exactly as directed except for adding a couple boullion cubes to the gravy at the finish. All iii of my kids asked for seconds (very unusual)!
01/eighteen/2015
My family and I loved this roast. It was moist, falling apart just enought to soak up the juices. I did take a few suggestions from others: I only had a 2 1/2 # Lesser Roast and I cooked it in a crock pot on loftier for v hours. I followed the directions using only 3 onions (due to the smaller roast) and added some italian seasonings, some minced garlic and i cup of beefiness broth for gravy. I will def brand this again and again. I served it with roasted potatoes and a salad. My teenager put the leftovers on a roll for lunch the next twenty-four hours!
12/09/2007
Wonderful recipe. I don't utilise white vinegar for anything other than cleaning so I substituted cider vinegar.
08/13/2008
Very proficient!
01/22/2009
Very proficient roast! Just like some of the others who've reviewed this recipe- I added some crimson vino, worchestire sauce, and garlic to the gravy. Too put some babe carrots in the stock pot.
11/27/2007
Easg, fragrant and fabulous!! Cheers for sharing it.
12/26/2010
Very piece of cake and very good. Did add together a small corporeality of beer broth along with the vinegar just in case there was too piddling liquid to continue onions/meat from singeing. Definite keeper. Meat moist and tender. Gravy meaty and savory.
01/13/2010
Ever a hungry family unit waiting when I make this for dinner. The smell is wonderful equally it cooks all day on the stove and it turns out perfect everytime. I employ balsamic vinegar when I don't have white and they both taste good.
02/x/2010
I loed it! Was a dainty change from our boring slow cooker pot roast, I didn't use all those onions cause I didn't have them and I added mushrooms and red wine.
01/05/2010
This was wonderful, tender and very tasty. Thanks for posting!
02/22/2010
I conspicuously did something wrong. The roast smelled incredible cooking for the 1st 3 hours, at 3 ane/2 hours I checked on it and found the onions were completely burnt and stuck to the bottom of the pan. The roast was also partially burnt on the lesser. Hopefully I will be able to salvage the roast, merely every bit far every bit the onions and gravy thats not going to happen. Thankfully I have some brownish gravy on paw, only from what all the other reviews say my brownish gravy won't compare to the one from this recipe.
04/28/2009
MBrooker, your recipe sounds almost identical to mine, except where you are using Merlot (yum) I am using balsamic vinegar and a lot more chunked up fresh vegetables. The hugger-mugger to a successful potroast is to sear on a loftier flame on all sides correct at the first in order to keep the juices inside the meat. Next time I'll be trying the merlot!
06/28/2011
Sorry but I did not care for this recipe. I picked this recipe because the onion gravy looked appealing. The roast turned out extremely bland, the cooking time is non long enough and the gravy turned out nothing like the picture even afterward calculation quite scrap more flour to thicken it. I read the reviews before making this so I seared the roast and fifty-fifty added Garlic also equally additional seasonings just it didn't help at all.
03/15/2010
Great, super easy, basic recipe. The gravy is really wonderful. This recipe, as others have noted, can exist inverse in any number of ways and is pretty foolproof. This is a keeper.
06/16/2017
I was looking for a recipe for a pocket-sized one ane/2 lb. bottom round roast and decided to attempt this one. Afterwards reading the reviews, I took some of their suggestions to give information technology a lot of season. I did brownish the roast before putting on elevation of a large, sweet onion, a swig of rosemary, bay leaves, some fresh parsley from the garden and a few portobello mushrooms I had on hand. We like balsamic vinegar so I used 3 tablespoons. Cooked on high for an hour, then on low for almost 4 hours. Took the roast out, and used cornstarch & h2o to thicken upwards the juices. It turned out great. Very tender and the gravy had a wonderful flavor. Will be making once more.
11/15/2011
Awesome recipe....came out excellent! I was a fiddling more generous with the white vinegar merely was fantabulous overall...
02/03/2006
GREAT recipe! I followed it to a tee, except I merely used i/2 loving cup of h2o and iii tablespoons of flour to make a thick, succulent gravy. My family LOVED it!
01/08/2013
This was very skillful, I did add some carrots and garlic to the onions. I cooked it on low for an hour on the stove terminal dark and so put in the oven this morning on 300 degrees and cooked for iv hours. I don't practise flour then after removing the meat and carrots, I made onion soup. Very tasty.
01/08/2009
This was a tasty roast. I didn't use all the onions but did add fresh mushrooms and used apple cidar vinegar mixed with water. Cooked it in the crockpot on high 4 hours after browning the meat with some common salt, pepper, and rosemary for added season.
12/10/2014
Skilful way to cook a lean roast...it was tender merely mine was a tad dry. Probably more because of the cut of meat than the recipe. Definitely needs the gravy.
10/26/2014
This was super easy. I used a 2-one/two pound roast and 4 onions. I added salt, pepper, iii minced garlic cloves, and some dried thyme while sautéing the onions before I put the roast in. While they were getting ready, I cut footling sits all over the roast and stuffed thin slices of garlic inside. Big garlic eaters... I was reading some of the reviews that said it was a lilliputian banal, and then I added a some auju concentrate and some water nigh an hour in. I also found some mushrooms in the fridge that were just about to say good day, so I threw them in too. Cooked in a Dutch oven, lid on at 350 degrees for 3 hours. When it was done, I whisked in the flour and water, and the onions broke into petty pieces and it turned into an absolutely delicious onion gravy. Wasn't dry at all and everyone was loved it!
10/31/2013
I fabricated this recipe pretty much as it was written, but scaled down a scrap considering my roast was only 2 pounds. I dinged the review past one star because I did add some extra flavoring. I added 3 large minced garlic cloves to the onions, and browned the roast before cooking the onions and garlic. The other changes I made were basically the same as the recipe, simply used for health value. I used Braggs Apple Cider vinegar instead of white vinegar, and garbanzo bean flour for thickening the gravy. I also added 3 crushed bouillon cubes to the water for actress flavor, and some rosemary and thyme. Because my roast was smaller, I used one very large onion that I had on hand. I added more than water because I am a fan of one-pot meals, and added quartered potatoes and fresh carrots in the last hour. After adding the veggies, I increased the heat to bring information technology to a boil, and then reduced to low rut to simmer for the remaining time. My family loved this roast. It was moist and very tender. The gravy was flavorful, and the veggies turned out perfect. I will definitely exist making this again.
09/eighteen/2012
Bang-up recipe! Everybody liked it! Will make again
01/26/2007
This recipe turned out great. Used condensed beef goop instead of water and accidentily put information technology in the pot during the cooking time but it made a great gravy. Didn't thicken it, only poured it over the meat and mashed potatoes. Added a package of sliced mushrooms with the onions as was suggested past a reviewer and it was a delicious improver. Volition utilize this recipe once more for sure. Thanks
12/25/2016
The roast was flavorless and tough as leather. I followed the recipe exactly as written. I gave two stars because I was able to add together flavor and save the roast from being non edible to edible. Disappointing to say the very to the lowest degree.
05/24/2010
Likewise dry for the cut of bottom round that I had . Non enough liquid to make a gravy. bummer.
01/28/2009
This was okay, definitely not the best, just I don't think I would make it again. We didn't really find it as flavorful equally nosotros had expected it to be from the reviews. We ended up "doctoring it upwards" in the end to give information technology plenty flavor to satisfy our palates, and so that it wasn't a total waste for u.s.a..
06/01/2009
A very good recipe. I was shy on the onions so I only used 2, but the next time I'll utilise more as it produces more sauce. Searing before baking (at 300) is recommended. I coated the beef with Montreal Steak seasoning and it was very adept. One notice, I have a cast fe dutch oven with heavy lid and so 3 hours at 300F was overcooking in my case. Adjacent time I'll reduce it to 2.5 hours.
02/01/2010
My family loved it! I used red vino vinegar (what I had on hand) and sprinkled the roast with thyme and rosemary. It was very fragrant. I did brown the roast too. The gravy is delish!
02/17/2011
Excellent! Was skeptical most the vinegar but it must evaporate in the process. The gravy was nifty lso. I did add a few tablespoons of h2o. Information technology is a keeper. The whole family unit enjoyed!
10/12/2009
I fabricated this near 2 weeks agone and it was delicious. I simply used 2 large onions and sliced virtually a pound of assorted fresh mushrooms. Added a few sprigs of fresh thyme as well. The only trouble was that my roast was too small. The onion/mushroom gravy was delicious with the meat and I fabricated some garlic mashed potatoes to get with this. I will be making this once more!
01/27/2008
Tasted like a pot roast lol naught besides special
03/xvi/2018
Very good!! Roast is commonly dry out and tough but this was very tender and flavorful. I only had a 3lb roast, and then I cooked it for only 2 hours. Information technology was medium. Adjacent time, I will simply cook it for 1-ane/ii hours and it will perfect. This recipe is and then Unproblematic and QUICK to prepare. The onion gravy is amazing!! Follow this recipe merely every bit written, and you'll accept a quick, succulent roast!! Thank yous for submitting!!!!
08/12/2015
Tried this with two cups water, ii tablespoons flour and one hour in the pressure cooker. Tender and tasty. Even my daughter loved it, and she hates roast beef! Thanks for sharing!
08/26/2016
This makes the best gravy I have ever had with a roast! I seared the meat on all sides beginning. I used balsamic vinegar. I only had one big onion so I added some water to make up for the lost liquid. I added minced garlic because everything is improve with garlic in my world. :) Unfortunately I paid no attending to the amounts I used. I cooked it on loftier for ane hr and so low for about 6. The meat was tender and the gravy was divine. I volition definitely be making this again!
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Source: https://www.allrecipes.com/recipe/48931/bottom-round-roast-with-onion-gravy/
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