Roast:
3-4 lb bottom round roast
2 large onions, peeled
Salt and pepper
Extra virgin olive oil
16 oz wide egg noodles

Gravy:
12 ginger snaps
4 brown gravy packs

Method
Roast: Salt and pepper the roast all over. Put 2-3 tbsp of olive oil in a large pot. Place roast in pot and brown on all sides to seal in flavor. Pour warm water in pot until top of roast is just covered. Add onions and simmer for 2 1/2 hours, stirring occasionally. (In the 1st hour and a half make sure that water stays just above roast. Then let it simmer down for the rest of the cooking time.) After roast has cooked for 2 1/2 hours, take onions and roast out of water and let cool on a platter while you mix gravy. Gravy: Let 1/2 the ginger snaps dissolve in a small glass with water (about 6 oz). Add 4 brown gravy packs to roast water and whisk until thickened. Add ginger snaps. Dissolve other 6 ginger snaps in same amount of water and add it to gravy and whisk. Cut roast into thin slices and layer them in gravy. Add onions back to mixture. Let it refrigerate overnight. Simmer for another 2 hours the next day. Serve over egg noodles.

Notes: This is a very easy and cheap meal to make. It's my family's absolute favorite beef entree.

Number of servings: 5-6 adults