#3307 - Dutch Oven Roast

(by Shirley McNevich)

1 - 3 to 4 lb. bottom round roast
salt
pepper
2 TBSP white vinegar
6 onions (sliced)
1 TBSP flour
1 cup water
olive oil

Pour some olive oil into a Dutch oven and swish it around until the whole bottom is greased. Slice the onions and place them in the Dutch oven. Salt and pepper (to your taste) the bottom and sides of the roast and place it on top of the onions. Drizzle
1 TBSP of white vinegar at a time over the top of the roast (2 TBSP total). Salt and pepper the whole top of the roast. Turn heat to high and cook until onions start to sizzle, then place the lid on the Dutch oven and turn heat back to simmer. Simmer the roast for 4 hours. After 4 hours, remove the roast and place it on a serving plate. Use tongs to remove the onions and place them all around the sides of the roast. To the drippings still in the Dutch oven add the water and flour--stir well to make the gravy. If gravy is too thick, add a little more water and stir again. If gravy is too thin, add a little more flour and stir again. Slice the roast and serve with the onions and gravy.