I only needed one HUGE onion. That was enough on it's own. Instead of water, I used 1/4 burgundy wine to deglaze the pan and 3/4 c. beef broth. I also used one beef bouillion cube. I always sear roasts before I cook them, it's something I learned from my father in law 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 wait to see how it turns out. EDITED: Making this with the red wine and beef broth was genius. So yum. It was a bit salty, if I were to make this again(and I will), I'd cut back on the salt on the meat. This meat and gravy was so wonderful. EDITED AGAIN: This is even better the next day!
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I only needed one HUGE onion. That was enough on it's own. Instead of water, I used 1/4...