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

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
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

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

Nutritional Facts

1 each: 198 calories, 6g fat (2g saturated fat), 65mg cholesterol, 453mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 28g protein

Directions

  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.


Reviews for Mom's Roast Beef

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 14, 2014

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

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