Mom's Roast Beef
Taste of Home
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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
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 2-1/2 hours
Ingredients:
- 1 beef eye round roast (about 2-1/2 pounds)
- 1 tablespoon vegetable 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 all-purpose flour
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. Yield: 8 servings.