excellent!! I like mashed potatoes, so I put boiling onions in with the meat instead. I like my carrots on the firm side so I cooked them separately.

I like to add a half cup of red wine to the recipe. You can add flour to make a thicker gravy but I like a lighter gravy.

I've made this for years. An excellent way to use the leftovers is to make a soup with beef broth AND tomato juice added to meat and juices. You may then add any vegetables, but I use onions, carrots, potatoes, zucchini (if I have it), and sliced cabbage (important). I prepare these vegetables as I do for minestrone: I sauté each for three minutes in a little olive oil, adding the cabbage last and sautéing it last for six minutes. I add that to the soup mixture and then add a small can of corn, a can of tomatoes, and a can of beans (garbanzo or white beans). Then I simmer for about 30 minutes. I like this soup thin, but simmer longer if you like it thicker. It makes tons and freezes well.

Always a favorite, this makes the best gravy and is wonderfully flavored. The beef is tender and juicy always!