Mom’s Roast Beef
This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania
Ingredients
- 1 tablespoon canola oil
- 1 beef eye round roast (about 2-1/2 pounds)
- 1 garlic clove, minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 1 teaspoon beef bouillon granules
- 1 cup brewed coffee
- 3/4 cup water
- GRAVY:
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Reviews
Really good roast! But I do prefer using chuck. If you don’t care for the coffee taste, marinate it first(at least an hour) in coffee, Worcestershire, tomato juice, garlic/onion powder, and a little beef broth. Also, sometimes I add a 1/4 bottle of Italian dressing. It breaks down the meat a bit and always cooks up really tender, and there is no coffee taste/bitterness! During marinating time, prepare vegs you want to use. The flavor is super yummy!
This is a delicious roast! It has so much flavor when made in the slow cooker. I make it just as written with one exception, I use corn starch instead or flour to make the gravy. I usually do not like chuck roast because of all the fat but I make it for my husband because he loves fatty meats however, he also loved this roast and he has never liked any roast other than chuck roast. He said I should make this a regular on the menu and I agreed!
No thanks. The eye roast is too lean to cook like this, needs a chuck or bottom round as this is what I would call a pot roast, not roast beef. Did not like the coffee in it, made the gravy bitter. Would not make it again.
Because of all the positive reviews, I decided to make this last night for dinner. It is without a doubt the worst oast I have ever had! I have cooked many types of roast through my many years of cooking, and this eye round, followed as directed, was flavorless, slightly chewy and although my family said it was good, I thought it was something to bury. Sorry if I offend anyone but honest review.This is a more positive update. My d Michele was angry for my review. She loved the gravy and should have been given at least 4 stars. Actually, if the basil and rosemary were not a part of the flavor combo, I probably would have liked it better. Basil is not a brown gravy additive. Anyway, given a pot roast and no basil or rosemary, yes, definitely better. Oh, add 1 tbls. Tomato paste to the onion and garlic. Thanks for letting me re-review.
really easy and flavorful. I also added carrots, celery and potato the last hour.
I also used a beef chuck roast with the fat trimmed some. Didn't change the ingredients and place all in a French Oven, covered in oven at 300 degrees for 3 hours. No need to dirty any knives as we cut it with a salad fork, I will make additional gravy next time. Wow what a great flavor. Key for me was to get a real dark chocolate color while browning. Braising always needs a dark sear imho.
Very tender. I added a pound of carrots and a pound of cubed potatoes for the last 45 minutes. Substituted unsalted beef stock for the water and bullion and cornstarch to thicken
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!