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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty. People always ask what her secret ingredients are. Now you have the delicious recipe for our favorite meat dish! -Linda Gaido, New Brighton, Pennsylvania Ingredients:
1 beef eye round roast (about 2-1/2 pounds) |
1 tablespoon canola oil |
1 medium onion, chopped |
1 cup brewed coffee |
1 cup cold water, divided |
1 teaspoon beef bouillon granules |
2 teaspoons dried basil |
1 teaspoon dried rosemary, crushed |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. In a Dutch oven, brown roast in oil on all sides. Add onion; cook and stir until tender. Add the coffee, 3/4 cup water and bouillon to the pan. Combine the basil, rosemary, garlic, salt and pepper; sprinkle over the roast.
2. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Remove roast; let stand for 10 minutes before slicing.
3. Combine the flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Serve gravy with roast. Yield: 8 servings.
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