This is my Grandma Millie’s recipe that my Mom made for our family all during my childhood. I loved this recipe so much that I asked for it every year on my birthday as my birthday dinner! Back then I enjoyed it with mashed potatoes… but now, I enjoy it with mashed celery root instead.
It’s just as delicious and makes a hearty and satisfying meal. I’ve continued our family tradition by preparing it as Sunday Dinner for my family when its cold in New York.
1 fatty roast, bottom round
1 large Spanish onion, sliced lengthwise
2-3 tablespoons olive oil
1-2 bay leaves (I recommend fresh bay leaves if you can find them)
garlic powder to taste
salt and fresh pepper to taste
- Brown roast on all sides in olive oil using a Dutch Oven or Pot. ( I use a Dutch Oven) TIP: Keep the heat low to medium.
- Remove browned roast and set aside on a plate. Add onions to the Dutch Oven and sauté well, approximately 4-6 minutes.
- Add roast to the Dutch Oven on top of the onions and add a mixture of water and white vinegar to cover the roast. The water and vinegar mixture is half water to half vinegar. TIP: My Caveman Mike doesn’t like it too vinegar-y so for this recipe I used 6 cups water to 2 cups white vinegar.
- Add bay leaves, garlic powder (I sprinkle a lot of garlic powder – approximately 2 tablespoons), salt and fresh pepper to taste.
- Cover and bring to a boil. Once boiling lower heat and simmer until the roast is falling apart, approximately 2 hours.
This recipe can be a “Set It And Forget It” Slow Cooker Recipe. Follow steps 1 & 2 as per directions above.
Put complete mixture in a Slow Cooker and set on medium for up to 8 hours.