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Mom's Roast Beef
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |