Crockpot Beef Bbq Recipe With Bottom Round Roast
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01/x/2007
I made this in my crock pot. Cooked on high for 1st hour then on low for three hours. I took some of the other peoples suggestions and did the following: using a 3 pound roast - only ii medium onions, cider vinegar, added 2 garlic cloves and some leftover fresh mushrooms. I rolled the roast in a misture of rosemary, ground black pepper and a petty garlic pulverisation beginning, and so browned on all sides in a little olive oil in a atomic number 26 skillet offset, turned over in one case while cooking. When roast was done I took information technology out and added ii TBSP flour to about 1 ane/2 cups water (put in tupperware container and shook upwards starting time)and then added to gravy on high, stirring occasionally, as well added a beef bouillion cube for season (information technology was a niggling bland earlier calculation 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, not dry out at all, and my whole (very picky) family unit loved information technology!!!!! I will 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 picayune work." I concur with that assessment. The instructions were clear and to the point. I had an occasion to endeavor this recipe as a belated birthday dinner. The end result was good. It was tender and the beef had a balmy bay leaf onion season. For this recipe I used a seven pound plus hunk of bottom Round (tied) and eleven onions equally recommended by the "Scaling and conversion" characteristic of this site. Vinegar? I still don't know what part information technology plays in this recipe. All in all I was impressed with the taste of the beef. It wasn't dried out or tasted similar paper-thin. Because of the finish issue 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 petty disappointed. In my stance, it was a weak onion broth. Information technology was banal and needed help. I made a Roué and incorporated the liquid to make a medium sauce and added bullion and a few others ingredients to give information technology some taste. I didn't accept a blender handy or I would take taken the onions and processed them to add as a thickening agent and to add season. My over all impression of this recipe is good and my comments are; you may desire to add herbs to meliorate the taste of the goop. The herbs when added at the beginning of the cooking procedure will infuse the roast nicely with whatsoever you decide to add together.
07/26/2007
This was actually good, with dark, rich gravy. I had to make some adjustments, though. I put a tiny chip of oil under the onions, and later the meat had browned skilful on all sides to make the "brown bits", I added at to the lowest degree 2 cups of h2o for the roast to simmer in. Since information technology'due south a lesser round, I wanted to exist sure it was tender.
05/08/2006
Bottom round is then lean information technology is not easy to have a roast that is not dry out and tasteless, but this was delicious. Then was the gravy! I browned the roast on all sides first. I also used cider vinegar and added an extra 1/three cup of water when I added the vinegar and bay leaf. My husband loved information technology.
12/01/2007
Holy Moly I honey this recipe! So does my husband - this was the showtime roast recipe he told me I must practise once again. I modified it a bit, partly on accident. I put 1 loving cup of water, with apple cider vinegar and put the roast on summit. I also only used one big sweet onion. My extra addition that makes the gravy especially good is a couple whole sprigs of fresh rosemary (I remove when done and strain out anything large). I puree the onions in the water to make gravy, just added a little salt and thickener (flour or cornstarch). Afterwards I have i very happy husband :)
09/10/2006
I used 2 onions, iii tbls balsamic vinegar, garlic powder, table salt, pepper for a 2 lb roast in a crockpot on high for 5 hours. I fabricated the gravy using 2 tbls flour considering of extra liquid. I sliced the beef, layered the onions over information technology, and spooned the gravy over it all. We ate information technology with rice merely my family would dear to attempt it over again over egg noodles.
01/19/2013
Then here is my accept on the people who get upset because others change a posted recipe...I went looking for a recipe for a lesser round roast that I bought on sale and wasn't certain what to practice with. This one caught my heart because I like onions. I read it and and so immediately went to the reviews to come across if anyone had washed it in a crock pot because that's how I wanted to cook mine. As I was reading the original recipe I was already thinking; "add wine because I have some, add together herbs de provence because I dearest them, garlic considering I put it in everything....that'southward what we all do. I appreciate Susan for the recipe and appreciate others just equally much for offer alternating suggestions that I tin can Have or LEAVE. This ia a very adept recipe simply as is but feel free to make information technology "yours".
03/07/2010
This was fantastic (peculiarly the gravy). The onions cooked downwardly to give a it a nice, subtle sweetness that was OH then delicious. I used a 2-lb. roast and cooked it stovetop in a Dutch oven. Starting time, I browned the meat on all sides in olive oil, and then added to the pot: 3 sliced onions, nigh a one/2 cup red wine, ane/2 Tbsp. lemon juice, 2 bay leaves, and a generous amount of salt/pepper. No vinegar (but the red vino and lemon juice made up for it). I tin't do a pot roast without red vino-- it just doesn't seem correct (haha). I simmered the roast on low for about 3.five hours, and so made the gravy. I used 1 cup of beefiness broth in place of water, and about 2 Tbsp. flour to get it to the right consistency. YUM!
01/14/2008
Wow! This is how I will always brand lesser round from at present on. I did alter it some though. I did use a footling 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 as well 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 e'er raves over how tender and tasty it turns out. I've used several types of vinegar, simply think that either balsamic or reddish vino vinegar works best. I accept used anywhere from 3 to v onions - the more than onions the more liquid you get. Sometimes I thicken the gravy, and sometimes I serve information technology au jus.
03/29/2006
Not existence an onion family unit, I fabricated 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 table 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 around information technology, and so cooked the meat as directed. Fabulous!!! (I doubled the gravy mixture too)
04/22/2008
Very Proficient! I usually make a pot roast in the pressure cooker with this type of meat just when I stumbled accross this recipe I was ready to try something new. I rubbed salt, pepper, Italian seasoning and garlic to the meat then browned information technology in the dutch oven- I then removed it, deglazed the pan with a little carmine wine so put in the onions, bay leaf and some sliced garlic. We love Balsamic vinegar and so I add together 3 tablespoons. I was so nervous because I didn't think at that place was enough liquid in the dutch oven- But information technology came out dandy!! I had a 3 pound roast and cooked it for 3 hours- kept the lid on the whole fourth dimension. The meat was and then tender- even more so then when I do it in the pressure level cooker! I put the onion mixture in the nutrient processor until shine. It made a nice gravy without calculation the flour. I served with some mashed potatoes. This is an excellent recipe, will use information technology from now on- Give thanks YOU!!
12/26/2012
I am a cancer patient going thru chemo and this was delicious! My taste buds do not similar much but they liked this. I am making it over again. Then easy then my limited free energy was able to manage it. I added garlic and only iv onions because that is all I had in the business firm.
01/xvi/2011
I cooked it in a ho-hum cooker. My fault was I put the frozen roast in it and turned information technology to high setting......roast was still tough when we were ready to eat. Then I left it ovenight in low settings. Information technology needed more than season so I added a jar of muchroom gravy and information technology came out skillful. I think I will effort it over again.
05/17/2011
More than a five star only I did follow other reviewers changes. I did sear the meat, added merlot wine to deglaze the pan and so added another cup of wine before starting to simmer. At the end I just mixed 3 teaspoons of corn starch into 3 tablespoons of cold water and and then added it to the onions and wine mixture to thicken. I too added some thyme leaves while information technology cooked. Thanks submtiter - best pot roast I've always had.
02/16/2009
I only needed one HUGE onion. That was enough on it's own. Instead of water, I used i/4 burgundy wine to deglaze the pan and iii/4 c. beef broth. I also used one beefiness bouillion cube. I always sear roasts before I cook them, it's something I learned from my father in police force that I just do automatically. On the top of the roast, I rubbed in some salt and pepper and minced garlic. I plan on serving this with Montreal Steak Seasoned Mashed Potatoes and steamed broccoli. I can't await to run across how it turns out. EDITED: Making this with the red vino and beefiness broth was genius. So yum. It was a bit salty, if I were to make this again(and I will), I'd cutting back on the table salt on the meat. This meat and gravy was and then wonderful. EDITED AGAIN: This is even ameliorate the next 24-hour interval!
06/04/2010
This was a just every bit advertised for me (I didn't have any bug with it being dry out or also tangy). I used my enameled cast iron Dutch oven and started this on the stove tiptop with lid on. Layered with onions then seasoned meat on top, tried rice-vino vinegar. After about 90 minutes on stove top & reading more reviews on here, I decided to add some sprigs of fresh rosemary & a small baggie of peeled baby carrots - also wanted to check to see how much liquid was in there, and in that location was plenty but from the onions & meat. And so I put it in the oven at 300 for another 2-three hours until it was browned on elevation & onions had melted down & meat was tender (I did not brown/sear the meat commencement as I had no time with lilliputian rugrats at my sides). I and so pulled the meat out & put in a large serving bowl instead of platter & scooped upward all the onions & carrots into the basin & let it all residual together while I prepared the gravy from the $.25 on the bottom of the pan. I really think that all the juices from the veggies kept the meat moist then I was glad I used a bowl instead of a platter in this case. I added merely a few shakes of garlic powder & a TBSP or 2 of soy sauce to the gravy forth with the water & flour. The gravy was crawly, and it all turned out great! Easy & makes lots of left overs. Information technology's a keeper for sure!
09/27/2009
I rarely brand roasts, so I looked at the cut of meat, and typed bottom round roast and came up with this recipe. Information technology was delicious! I will definitely make this again. The onions and the gravy really make this dish stand out and it'due south so amazingly easy to make!
05/21/2004
This recipe was tasty and very easy. The vinegar gives the gravy a nice lilliputian tangy season. I used a 2 lb. roast, and then I used ii onions instead, and only had to melt information technology most ii hours. My husband liked it so I'll likely brand it over again sometime.
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. Only be sure you control your urge to open the door and you volition be fine. Cheers for the recipe.
07/16/2007
This is the easiest, tastiest meal to brand. I piece of work from dwelling and I honey being able to put this on to melt and scent it simmering abroad. My husband loves onions so its one of his favorites. I've never had much luck with making gravy, but this is a breeze. Definitely ane of my favorites.
10/17/2005
I almost passed this recipe up after reading some of the reviews. Glad I tried information technology considering it turned out bang-up. I cooked the roast just every bit the recipe suggested, and it is true... lifting the lid to cheque the progress during cooking but diffuse my cooking time...darnit. Reading others' suggestions, I added extra herbs/spices (Season Salt in identify of salt, Tony Chachere's Creole Seasoning, Cavender'south Greek, a pinch or 2 of Thyme, and ii whole peeled cloves of garlic). I decreased the onions to 3 instead of half dozen, and substituted Beef Broth for the h2o... dandy results. The roast was tender and juicy, and the onion gravy was to die for. Hubby and kids ate it ALL up.
02/04/2015
The recipe deserves 5 stars as written, for flavor, moistness, and ease. For personal preference, we made a few adjustments. We browned the meat get-go. We used 2 humongous white onions and four cloves of garlic and added a cup of beefiness broth. We chose to use red vino vinegar. Afterwards we got everything simmering in a Dutch oven, we covered and put it in a preheated 300 degree oven for 4 hours. We used beefiness broth in place of water to brand the gravy. It was delicious and fifty-fifty more so the next twenty-four hours.
09/24/2004
Prissy recipe! This was my first roast to brand and it was very easy and flavorful (though needed more than common salt). I had a smaller roast too (2.vii lbs) and I cooked it for less than ii hours and information technology was besides washed, and so adjacent time I will cut downwards the cooking time to an hr or but over.
eleven/08/2007
An absolute must make and deceit await to make again!!! We love onions and this only made the most awesome gravy in the earth!!! The only thing I did different is my roast was ii pounds, I used only 3 onions, added a beef boillon cube and a little water the other ingrediants I kept as is. Besides I didnt have a dutch oven then in a deep sauce pan I let cook for about an hr then information technology but sat for several hours then finished cooking nearly another hr before dinner. so moist and melt in oral cavity. Just WOW! Thanks for the recipe!!!!!!!!!!
03/xx/2006
i followed the recipe exactly, except for cutting down the onions. The meat was unbelievably dry out. don't know what i did that was so different from the majority of others cooking this recipe, but i will non cook this again!
xi/15/2010
Came out great. Per some other reviews: Seared the meat before putting in pot. Just had 1 big onion on manus which worked fine. Added a couple cloves of garlic and sprinkled a tad of garlic pulverisation in improver to common salt & pepper. Also added near 1/2 loving cup beefiness goop to pot with the vinegar. My 5.44 lb roast was washed to perfection in three hours. I admit to peeking two times. For gravy I blended the onions until smooth and used 2tbsp flour (for thicker) and 1/ii goop 1/2 h2o for liquid (more than flavor). It was very tasty....next time I may effort with crimson wine like others have suggested. Served with new potatoes and it was a great meal. My kids ate up the meat no complaints.
08/12/2010
My husband constitute this recipe and first made it in a Corning Ware casserole in the oven at 350 for 2 hours. It was tender and delicious but we felt that we should attempt information technology on the stove top as written, so we tried it at a family gathering on an electric stove. As recommended we didn't open the pot until after almost 1.v hours when nosotros could smell the onions burning. They were a full loss and the roast was edible but tasted a bit burnt. Today I tried it at abode using my electric skillet which can be set to "simmer". I didn't peek until later on 2.5 hours and found the onions totally blackened once again. With only 1 T of liquid I can't imagine how information technology can be otherwise. We know it has potential because the first time was a great success. I'm looking forward to trying it in the oven again just in the onetime bandage iron dutch oven, but first I volition try information technology in the ho-hum cooker, as other posters suggested, and come across how information technology comes out. If we don't brand whatsoever other changes I think information technology will even so count as the same 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 back of the fridge so I can make a hot roast beef sandwich with the lilliputian bit that was leftover from dinner last nighttime. My family wants to know when nosotros can have it again. Thank you and so much for sharing this wonderful recipe.-Andrea
05/xi/2009
Thie recipe was bang-up. I read most of the other reviews outset and did make some changes. I browned the roast offset, deglazed with Merlot, added garlic and also added more Merlot & some Beef Goop at the end. Attempt not to lift the lid during cooking.
11/02/2010
This as written was easy & delish. Meat is fork tender. Astonishing. Will probably add babe carrots & potato'due south 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 any roast I've ever made. This is going to be how i do a roast from now on.
05/20/2005
I had my doubts about this recipe - I'm and so used to flouring and browning a roast offset, and adding at to the lowest degree some water in with the roast - so this just looked too piece of cake! Nonetheless, information technology turned out great! It made LOTS of gravy, very very oniony, which is the reason that I gave information technology only 4 stars, but that is a thing of personal preference. I had a 3.35 pound lesser circular roast and it took all of 4 hours to get tender, I did open the lid once to turn it over. Thanks for sharing this!
12/30/2009
Like many "pot" roast recipes, this ane works very well in a crockpot. I threw in some blood-red wine and garlic at the start and later added some quartered fresh baby bella mushrooms. I cooked it on low for 8 hours and the roast was falling apart when done, but remained moist, tender and delicious.
xi/fifteen/2009
Delicious and tender!! I browned the 3.49lb bottom round roast. Later browning I added not just the onions and bay leaf simply 1 celery stem, one extra big garlic clove and balsamic marinade oppose to merely white vinegar. I cooked information technology for iii hours since it was less than 4lbs. Thanks!
12/04/2011
Nice and easy recipe. My finicky 13 year old ate every bite!
09/28/2008
First-class - my husband loved it and it tasted like the pot roasts my mom used to make. I likewise browned roast first and used Mrs. Dash herb seasoning and a petty Worcester sauce. Also added chopped garlic with the onions. I can't believe yous don't need to add any additional liquid during the 4 hour cooking but it turned out perfect - juicy and tasty. I steamed carrots and threw them in with the goop for well-nigh 15 minutes. Gravy was wonderful.
10/24/2010
surprisingly good.....i cooked the meat in the crock pot...and chopped upwards the onions for the gravy....uncomplicated!
03/02/2006
This is excellent! I was a little worried about the onions carmalizing. Subsequently I got it simmering and put the chapeau on, they were yet raw looking and it actually smelled of vinegar. Simply my lid wasn't on tight, the liquid went out and voila! carmalized onions. I added a little h2o and it became the nice night color it should be. Adjacent fourth dimension I'll leave it on loftier till the onions are carmalized, probably what I should have washed the start fourth dimension!!
02/xiii/2011
Very good! Loved the onion gravy.
08/08/2008
Turned out really well. Definitely will use this recipe fourth dimension and fourth dimension again!
x/29/2005
This recipe was great. I did mine in the crockpot and the meat was tender. I made noodles and served information technology 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 salt and course cracked pepper and browned the meat on all sides in ane 1/2 tablespoons of oil. I used three onions, 3 cloves of garlic, sliced. I added ane/two cup water with ii tsp. burgoo to the meat while cooking. I only 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 only used i/iv cup water with the tablespoon of flour. I had lots of beef goop and onions. I took a potato masher and pressed the onions and garlic to thicken the gravy too. My married man loved it. I don't recommend any additional herbs, y'all taste the meat and onions, y'all don't need whatsoever other flavors. Instead of three-4 hours, my roast was gear up to serve in 1 hour and 20 minutes. The browning of the meat really cut down on the cooking time. It was done and tender.
05/22/2013
I made this for may family and Anybody LOVED it!! Information technology's hard to brand a repast that everyone loves. I will make this once again and once again and once more!
04/18/2007
This is and so like shooting fish in a barrel and tasty! The only thing we change each time we make it is we employ less onion. I use one or two red onions. We dear it every time.
03/x/2012
Very yummy recipe! I've added garlic powder to the meat, and seared it in bandage iron chicken fryer. Later searing and sealing all the juices inside, I followed the recipe, by placing onions on the bottom of pan, roast on top, vinegar and bay leafage, and I covered it for a couple of hours, and made the gravy, and information technology was delicious, thank you
03/12/2014
Making this recipe right now for what will be my tertiary fourth dimension. The first time I read the recipe wrong and put the ane cup water in at the beginning of cooking time, but the roast turned out perfectly tender anyway (and I had put it in while it was still a bit frozen, too!) and onions were perfectly caramelized and flavourful. My hubby raved and said information technology was nearly as practiced as his female parent's roast! Still had to add another cup of water to make gravy as liquid was almost all gone subsequently cooking, and I added a bit of Bisto for more flavour. The 2nd time I followed the recipe properly and all the onions and the bottom of the roast burned as there was hardly any liquid in information technology from the beginning. Nothing could be salvaged to make a gravy with and it took over an hour of soaking and scrubbing to get my pot dorsum to normal. Luckily I had a packet of gravy mix on hand to use instead, and the meat notwithstanding tasted fine. This third time I am putting the water in at the beginning again to avoid another burning ending. Other than the liquid issue, which is why I haven't given it a full 5 stars, it's a fantastic recipe and the only one I have used since discovering it. Likewise, while cooking, it gives off the best smell ever to come out of my kitchen (so once more, I've e'er loved the aroma of onions). Particularly comforting on cold, snowy days.
09/16/2009
This was pretty expert! I merely used 5 onions, and used red wine vinegar instead of regular vinegar. I used a traditional bandage fe dutch oven which made all the deviation. The gravy turned out nighttime dark-brown, not light like in the moving picture, but information technology was very flavorful. My husband thought it tasted similar a great homemade German dish. Served it over egg noddles and a side of asparagus.
02/04/2006
This may hands go mine and my husbands favorite way to cook a roast from now on. We were surprised and then very happy with the strong flavors and the richness of the onion gravy. It was an excellant meal along with mashed garlic potatoes and fried spinach.
06/10/2005
I love this! Whenever we want something low-carb and piece of cake, nosotros only put this on. I was actually amazed that information technology was so good. I omit the last step with the flour. I discover that the caramelized onions and juice make a decent gravy substitute, and since I'm fugitive breadstuff, potatoes, etc., I have no use for a thicker gravy anyway.
01/16/2011
Thanks so much for this infrequent and easy recipe!! The only matter I did differently was to chocolate-brown the roast on all sides in a petty oil before removing it and sweating the onions and some minced garlic. I then put the roast back into my enamelled bandage iron dutch oven, covered it, and stuck it in a 400-degree oven till it was done (nearly 3 hours). Moist, flavorful, and tender and succulent served with roasted potato and sweetness murphy wedges and steamed veggies.....everyone 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 information technology was awful. No flavor at all except for onion. I managed to salve the meal by calculation some boullion (sp?) and some spices and a lilliputian more flour to the "gravy". I sliced up the roast, poured the "gravy" over it and served it with mashed potatos. My hubby hated information technology and I wasn't very impressed either. I won't make this again.
03/08/2013
Delicious. I bRowned the meat offset, placed it to the side. Placed onions, mushrooms, garlic and carmine wine vinegar into the pan with salt and pepper. After x minutes added the bay leaf and beef broth (1 cup) brought to simmer. Added to a crock pot and placed the beef on acme. Let it melt on loftier for hour, then low for 3more hours. Turned out succulent, not dry at all
05/15/2010
this is a great recipe. We tried the variation with the slow cooker. It was the first time nosotros cooked roast in a irksome cooker. We cooked a smaller buffalo round roast (about 1 lb) and followed all the same instructions, but reduced the terminal cooking time to low - one hour. Information technology turned out nice and pink (med rare). The gravy, withal, needs a little work. We may search for other gravy recipes. We added flour and water to the onion residues, and and so some spices to taste...simply...just not very gravy like. Overall, nosotros yet give it 5 stars for beingness the best manner to cook roast - bed of onions using variation of tiresome cooker.
12/28/2010
After 4 hours at low, the onions were still 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 similar I always do: Throw the roast in, put a quartered onion and some garlic on top, sprinkle with powdered onion and beefiness broths, add a bay leafage, and cook information technology on low half dozen to eight hours. We would be eating it right at present! :(
10/18/2010
This is a really good roast recipe. It has been added to my folder.
05/xi/2011
Roast turned out very tender and tasty. I didn't similar the gravy but married man said it was alright. Tasted better the next day. Won't be making it once again though.
04/thirty/2006
I made a 2 lb roast using one big onion, 1 sm bay leaf, 50 tbl vinegar, and 1/2 cup water with beefiness bullion added. Based on the recipe guidelines, I thought I'd cook information technology 1.5 hours, just on the "two" setting on my stove, information technology was a bit overdone when I checked information technology at i hour and five minutes. The onions did not carmelize; side by side fourth dimension I think I'll effort 1/four c water. Despite these issues, the roast was flavorful and my hubby actually liked information technology. With further adjustments, this will be great.
01/06/2011
Plain & simply put...THIS WAS GOSH AWFUL. The odour while cooking, was anything but appetizing. The gustatory modality matched the horrible smell.
12/26/2005
Nosotros enjoyed this. I used beef broth instead of water.
03/30/2011
I have served this recipe twice now, and anybody loves it! It'due south then easy to make, and it makes the meat so tender and juicy. It's peachy with or without the gravy.
12/26/2005
We enjoyed this. I used beefiness broth instead of water.
08/25/2009
I never made a roast on top of the stove. And, at my surprise, information technology was great. I did braise my roast in olive oil start, so added onion and fresh garlic. I used balsamic vinegar witch i dearest with beef. 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, simply my husband loved information technology and then much he over consume.
02/10/2011
I was doubtgul of this recipe at first but after making it I was very pleased wjtb tbe results. The roast came out perfect tender just not dry out (wich is a problem with bottom circular) and the gravy was absolutley wonderful.
05/03/2013
Very good. I fabricated it in the crock pot. My family unit loved it. I didn't utilise all the onions.
06/24/2007
And so piece of cake and tasty. I take little previous experience with roasts, so I prepared exactly as directed except for adding a couple boullion cubes to the gravy at the end. All three of my kids asked for seconds (very unusual)!
01/eighteen/2015
My family and I loved this roast. Information technology was moist, falling autonomously just enought to soak up the juices. I did take a few suggestions from others: I merely had a ii i/2 # Lesser Roast and I cooked information technology in a crock pot on high for five hours. I followed the directions using only 3 onions (due to the smaller roast) and added some italian seasonings, some minced garlic and one cup of beef goop for gravy. I will def make this again and again. I served it with roasted potatoes and a salad. My teenager put the leftovers on a roll for lunch the adjacent mean solar day!
12/09/2007
Wonderful recipe. I don't use white vinegar for anything other than cleaning so I substituted cider vinegar.
08/13/2008
Very good!
01/22/2009
Very skilful roast! Just similar some of the others who've reviewed this recipe- I added some red wine, worchestire sauce, and garlic to the gravy. Besides put some baby carrots in the stock pot.
11/27/2007
Easg, fragrant and fabulous!! Thank you for sharing it.
12/26/2010
Very easy and very good. Did add a small amount of beer broth along with the vinegar just in instance there was too little liquid to keep 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 odor is wonderful as it cooks all day on the stove and information technology turns out perfect everytime. I utilise balsamic vinegar when I don't have white and they both taste skillful.
02/ten/2010
I loed it! Was a squeamish modify from our boring boring 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 incorrect. The roast smelled incredible cooking for the 1st iii hours, at iii 1/two hours I checked on it and plant the onions were completely burnt and stuck to the bottom of the pan. The roast was likewise partially burnt on the bottom. Hopefully I will be able to salve the roast, but every bit far equally the onions and gravy thats not going to happen. Thankfully I have some dark-brown gravy on paw, but from what all the other reviews say my chocolate-brown gravy won't compare to the one from this recipe.
04/28/2009
MBrooker, your recipe sounds nearly identical to mine, except where you lot are using Merlot (yum) I am using balsamic vinegar and a lot more chunked up fresh vegetables. The hole-and-corner to a successful potroast is to sear on a high flame on all sides right at the beginning in order to keep the juices inside the meat. Next time I'll be trying the merlot!
06/28/2011
Pitiful merely I did non care for this recipe. I picked this recipe considering the onion gravy looked appealing. The roast turned out extremely bland, the cooking time is not long plenty and the gravy turned out naught like the motion-picture show even later adding quite bit more flour to thicken it. I read the reviews before making this and then I seared the roast and even added Garlic also as additional seasonings simply it didn't aid at all.
03/15/2010
Keen, super easy, basic recipe. The gravy is actually wonderful. This recipe, as others have noted, can be changed in whatsoever number of means and is pretty foolproof. This is a keeper.
06/xvi/2017
I was looking for a recipe for a small 1 1/2 lb. bottom circular roast and decided to try this one. After reading the reviews, I took some of their suggestions to give it a lot of flavor. I did brownish the roast before putting on top of a large, sugariness 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 iii tablespoons. Cooked on high for an 60 minutes, then on low for virtually four hours. Took the roast out, and used cornstarch & water to thicken up the juices. It turned out great. Very tender and the gravy had a wonderful season. Will be making again.
11/xv/2011
Crawly recipe....came out excellent! I was a little more generous with the white vinegar but was first-class overall...
02/03/2006
Smashing recipe! I followed it to a tee, except I merely used i/2 cup of water and 3 tablespoons of flour to make a thick, succulent gravy. My family unit LOVED it!
01/08/2013
This was very good, I did add some carrots and garlic to the onions. I cooked it on low for an hr on the stove last night and then put in the oven this morning on 300 degrees and cooked for 4 hours. I don't do flour so 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 table salt, pepper, and rosemary for added season.
12/10/2014
Good way to cook a lean roast...it was tender but mine was a tad dry out. Probably more because of the cut of meat than the recipe. Definitely needs the gravy.
10/26/2014
This was super piece of cake. I used a ii-1/2 pound roast and 4 onions. I added salt, pepper, 3 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 little banal, so I added a some auju concentrate and some water about an hour in. I as well found some mushrooms in the fridge that were just almost to say bye, so I threw them in likewise. 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 bankrupt into lilliputian pieces and it turned into an absolutely delicious onion gravy. Wasn't dry out at all and everyone was loved it!
10/31/2013
I made this recipe pretty much as it was written, just scaled downwards a flake because my roast was only two pounds. I dinged the review by ane star because I did add some actress flavoring. I added 3 large minced garlic cloves to the onions, and browned the roast earlier cooking the onions and garlic. The other changes I made were basically the aforementioned as the recipe, but used for health value. I used Braggs Apple tree Cider vinegar instead of white vinegar, and garbanzo bean flour for thickening the gravy. I as well added 3 crushed bouillon cubes to the h2o for extra season, and some rosemary and thyme. Because my roast was smaller, I used one very large onion that I had on hand. I added more water because I am a fan of one-pot meals, and added quartered potatoes and fresh carrots in the last hour. Afterward adding the veggies, I increased the heat to bring it to a boil, and then reduced to depression heat to simmer for the remaining time. My family loved this roast. Information technology was moist and very tender. The gravy was flavorful, and the veggies turned out perfect. I volition definitely exist making this again.
09/18/2012
Nifty recipe! Everybody liked it! Will make again
01/26/2007
This recipe turned out corking. Used condensed beef goop instead of water and accidentily put it in the pot during the cooking time just it made a cracking gravy. Didn't thicken it, just poured it over the meat and mashed potatoes. Added a package of sliced mushrooms with the onions as was suggested by a reviewer and it was a delicious add-on. Will use this recipe again for certain. Thanks
12/25/2016
The roast was flavorless and tough as leather. I followed the recipe exactly as written. I gave two stars considering I was able to add flavor and relieve the roast from being non edible to edible. Disappointing to say the very to the lowest degree.
05/24/2010
Too dry for the cutting of bottom circular that I had . Non plenty liquid to make a gravy. bummer.
01/28/2009
This was okay, definitely not the best, merely I don't think I would get in once again. Nosotros didn't really find it as flavorful as we had expected it to be from the reviews. We concluded up "doctoring it up" in the cease to give it plenty flavor to satisfy our palates, then that it wasn't a total waste matter for the states.
06/01/2009
A very practiced recipe. I was shy on the onions so I only used two, but the next time I'll use more as information technology produces more sauce. Searing before blistering (at 300) is recommended. I coated the beef with Montreal Steak seasoning and it was very good. Ane notice, I have a cast atomic number 26 dutch oven with heavy lid so iii hours at 300F was overcooking in my case. Next time I'll reduce it to 2.5 hours.
02/01/2010
My family loved information technology! I used cherry wine vinegar (what I had on hand) and sprinkled the roast with thyme and rosemary. Information technology was very fragrant. I did dark-brown the roast also. The gravy is delish!
02/17/2011
Excellent! Was skeptical virtually the vinegar but it must evaporate in the process. The gravy was great lso. I did add a few tablespoons of water. Information technology is a keeper. The whole family enjoyed!
10/12/2009
I made this about 2 weeks ago and it was succulent. I only used 2 large onions and sliced about a pound of assorted fresh mushrooms. Added a few sprigs of fresh thyme as well. The merely problem was that my roast was too small-scale. The onion/mushroom gravy was delicious with the meat and I made some garlic mashed potatoes to go with this. I volition be making this again!
01/27/2008
Tasted similar a pot roast lol cipher also special
03/16/2018
Very proficient!! Roast is usually dry out and tough only this was very tender and flavorful. I only had a 3lb roast, so I cooked it for just ii hours. It was medium. Adjacent time, I volition only cook information technology for 1-1/2 hours and it volition perfect. This recipe is so SIMPLE and QUICK to prepare. The onion gravy is astonishing!! Follow this recipe just as written, and you'll have a quick, succulent roast!! Thank you lot for submitting!!!!
08/12/2015
Tried this with 2 cups water, two tablespoons flour and ane hr in the pressure cooker. Tender and tasty. Fifty-fifty my daughter loved it, and she hates roast beef! Cheers for sharing!
08/26/2016
This makes the all-time gravy I accept ever had with a roast! I seared the meat on all sides beginning. I used balsamic vinegar. I only had 1 large onion so I added some water to make up for the lost liquid. I added minced garlic considering everything is better with garlic in my world. :) Unfortunately I paid no attention to the amounts I used. I cooked information technology on high for 1 60 minutes and then low for about 6. The meat was tender and the gravy was divine. I will definitely be making this again!
Source: https://www.allrecipes.com/recipe/48931/bottom-round-roast-with-onion-gravy/
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