I can not tell you how many times I’ve made this recipe. I’ve made it exactly like the recipe says, and it comes out great. But I usually alter it a little bit…

• I never sear the beef (ain’t nobody got time for that).
• I only use Kosher salt on anything I cook. I don’t know how true this is, but I read somewhere that Kosher salt has less sodium. I just like it because the granules are bigger.
• If you like a thicker gravy, you can omit the water and add one can of mushroom soup. Don’t be scared! Enough water comes out of the beef.
• If you’re not into adding a can of anything, but you still want thicker gravy, you can mix a gravy packet with 1/4 cup of water and add it an hour before it’s finished cooking. I’m never home an hour before it’s finished cooking, so I make the gravy on the stove and in place of water use the liquid from the roast right before I’m ready to serve.
• One last thing…you can buy frozen chopped onions in the freezer section of the grocery store. No crying eyes over here!! And one less thing to have to do 😉

Until my next delivery ❤