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Mom's Roast Beef


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  • beef eye round roast 1 2 1/2 pounds
  • canola oil 1 tablespoon
  • onion 1 medium chopped
  • coffee 1 cup brewed
  • water 1 cup cold divided
  • beef bouillon 1 teaspoon granules
  • basil 2 teaspoons dried
  • rosemary 1 teaspoon dried crushed
  • garlic 1 tablespoon minced
  • salt 1 teaspoon
  • flour 1/4 cup


Servings 8
Preparation time 20mins
Cooking time 22mins


Step 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.
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.
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 and bubbly. Serve gravy with roast.


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