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3 Hrs 30 Mins
Makes: 6 Servings
This is one of the first comfort foods I make when the weather starts getting cooler. Left overs are great, so no waste either!
2-3 lb bottom round roast
Med onion, chopped in quarters
Red wine vinegar
Pour canola oil to cover bottom of large pot. Sear all sides of roast until the whole thing is browned all over, to seal in juices. Add onion, salt, and vinegar. Add water to cover about half the roast. Cover with lid, but leave it cracked open. Cook on medium low flame for about 3 hours, but flip the roast half way through. Periodically check water level. Remove from pot, and let set for about 30 minutes before cutting. Use the liquid in the pot to make gravy. Slice roast and enjoy.
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