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Mom's Roast Beef

 Mom's Roast Beef
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
8 ServingsPrep: 20 min. Cook: 2-1/2 hours


  • 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


  • 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.

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Mom's Roast Beef (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.