Mom's Roast Beef Recipe
- 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
- 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.
1 each: 198 calories, 6g fat (2g saturated fat), 65mg cholesterol, 453mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 28g protein
Reviews for Mom's Roast Beef
"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."
"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."
"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!"
"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."
"excellent taste, used chuck roast, very tender and moist"
"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."
"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."
"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."
"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."
"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."
"Very Good. Everyone loved."
"I have made a recipe similar to this for years! Mine calls for 1 cup coffee and 1/4 cup soy sauce. I always use my crockpot. Low for 8 hours. Mine was never dry. This is a family favorite."
"Very good, we all enjoyed this one."
"I've been looking for a good roast recipe and this is it. Super tasty and the whole family loved it. We used the leftovers to make sandwiches the next day. I will definitely make this again and again. I made it in the crockpot, super tender."
"It came out dry for me. Maybe I cooked it too long? The flavor was good tho and the kids liked it, so I think I'll try again and see if I can get it right."
"Best roast recipe I've ever tried. Tried it when it came out as a winner years ago and made my subscription worthwhile!"
"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."
"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."
"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. "
"Delicious, fast and easy. I'm adding this to my recipe book! Everyone loves it."
"very flavorful! I'd never heard of using coffee to tenderize but wow, does it work!!"
"Tasted great, too much liquid left over to make gravy properly. Found must monitor for doneness or danger of overcooking. Will make again for sure"
"instead of coffee I use coke as a tenderizer"
"I don't think you need a cast iron pan. My guess is that "dutch oven" means something like an 8 qt covered stockpot. Hope that helps."
"yes ofcourse u can start it first thing in the am put all items in pot w starting"
"u can also make this in the oven.400 til roast is done takes about 3 1/2 hours"
"I would like to try this, but I have a glass cook top, and the cast iron dutch ovens are not good on it. I'd like to cook in the oven instead. What temp should I use, and would the time be about the same? Thanks!"
"I tried it in the crock pot too and my kids thought it was way too dry. What a waste of a good piece of meat and money. Best to cook it the traditional way.wendy"
"Yes,you are right, it was very dry and chewy. Better leave things as is"
"I have been using this recipe for over 10 years and it's the best! I have tried it in the crock pot and it was dry."
"has anyone tried this in the crock pot or do we think it might get tough?"
"This is the best roast beef recipe I have ever made, and the most often requested by my family."
"Casn you do this in the email@example.com"
"Very Very good recipe. My family loves the tender meat and yummy gravy. I also tried baking it in the oven at 325F for the same amount of time and it turned out great."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.