Mom's Roast Beef

Photo by Roger E.

PREP TIME

20

minutes

TOTAL TIME

22

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

22

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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