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Mom's Roast Beef Recipe

Mom's Roast Beef Recipe photo by 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

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Mom's Roast Beef Recipe

Prep: 20 min. Cook: 2-1/2 hours

Yield: 8 Servings

20 150 170

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 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. Serve gravy with roast. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 198 calories, 6 g fat (2 g saturated fat), 65 mg cholesterol, 453 mg sodium, 5 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Mom's Roast Beef in Taste of Home October/November 1994, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Mom's Roast Beef

Mom's Roast Beef

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Reviewed on Oct. 02, 2011 by BarbnPA

Best roast recipe I've ever tried. Tried it when it came out as a winner years ago and made my subscription worthwhile!

Reviewed on May. 05, 2011 by sandrajo59

My husband doesn't normally care for pot roast, but we both loved this recipe. In fact, I think it will be the recipe I turn to whenever we have roast beef.

Reviewed on Apr. 13, 2011 by corimari

This is THE roast beef recipe I use. It is easy to prepare, and absolutely delicious. I have made it both in the crock pot, and on the stove top--each way with good results. After the meat is done, and the gravy has been thickened with the flour, I process the gravy in the blender. This eliminates the onion lumps, and creates a wonderfully smooth and thick gravy.

Reviewed on Jan. 05, 2011 by veloth

I did find out that Colombian coffee makes this recipe good. We used Arabica coffee once and it really was not a good roast. But other than that, this is the best roast recipe that we have tried.

Reviewed on Dec. 16, 2010 by jejedorn

Delicious, fast and easy. I'm adding this to my recipe book! Everyone loves it.

Reviewed on Jun. 06, 2010 by mlblake

very flavorful! I'd never heard of using coffee to tenderize but wow, does it work!!