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
Test Kitchen Approved
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 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.

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
(37)
RATING DISTRIBUTION
5 Star
 (30)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
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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"

MY REVIEW
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."

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