Mom's Roast Beef Recipe
Mom's Roast Beef Recipe photo by Taste of Home

Mom's Roast Beef Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES: 8 servings


  • 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

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.


  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.
  2. 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.
  3. 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.
Originally published as Mom's Roast Beef in Taste of Home October/November 1994, p37

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.

This recipe pairs well with a light red wine.

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Reviewed Jul. 14, 2014

Great taste, but definitely cooked too long. I would shorten the cooking time by at least a half hour. Thank God the gravy was delicious because the roast needed it for moisture.

Reviewed Apr. 14, 2014

excellent taste, used chuck roast, very tender and moist

Reviewed Mar. 28, 2014

very flavorful but I think i'm just not a fan of the eye of round cut. But it is economical so i will probably use it again.

Reviewed Feb. 20, 2013

Very Good! When serving it to guests they asked for the recipe and wondered what the secret was! I put the sauce over my roast in the crock-pot rather than doing in on the stove top.

Reviewed Dec. 26, 2012

I made it in a regular stock pan from my set and it worked well. I also added chopped potatoes and carrots and cooked with the roast, removing them before making gravy. It turned out well seasoned.

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