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

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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
Featured In: Mom's Best Recipes
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 each: 198 calories, 6g fat (2g saturated fat), 65mg cholesterol, 453mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 28g 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

Light-Bodied Red Wine

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

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DeliciouslyResourceful_Gina User ID: 4938423 249566
Reviewed Jun. 18, 2016

"This is an excellent recipe. The meat was very tender, even with such an economical cut of beef. I made it in the crock pot as another reviewer suggested. I browned the meat and cooked the onion in a pan first, then slow-cooked for 7 hours. I also added vegetables to the bottom of the slow cooker - about four potatoes and four carrots, each cut into 1 inch pieces. Easy and delicious meal. I will make this part of our regular rotation."

dschultz01 User ID: 1076910 241963
Reviewed Jan. 17, 2016

"Meat was very tender, and this was easy to make, but we didn't care too much for the seasonings. Might try this again with the coffee and boullion, but with different seasonings."

marilyn1218 User ID: 3847574 237143
Reviewed Nov. 10, 2015

"After browning on all sides I stuck this in the slow cooker with the saut?ed onions, the liquids, and the spices. Cooked on low for 8 hours. It was the best roast I have ever tasted!"

pajamaangel User ID: 1603339 200206
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."

010555 User ID: 1141592 10638
Reviewed Apr. 14, 2014

"excellent taste, used chuck roast, very tender and moist"

Shoes58 User ID: 2519954 2988
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."

Jaroburk User ID: 6140371 13591
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."

kmchrisman User ID: 1409397 13387
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."

Heather Day User ID: 4353548 8340
Reviewed Oct. 21, 2012

"This is my favorite roast beef recipe. I always follow the recipe exactly as it is written. I have used the sauce as a baste for oven roasts as well as the pot roast."

goodnluckey User ID: 6863594 13386
Reviewed Sep. 15, 2012

"I make this recipe ALL THE TIME ... and have for years. It is my favorite. I do use more coffee & beef broth because I want more gravey. It is always so tender and my guests always like it too."

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