Mom's Roast Beef Recipe
- 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
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1. In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
- 2. Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
- 3. Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
- 4. Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast. Yield: 8 servings.
1 serving: 210 calories, 6g fat (2g saturated fat), 58mg cholesterol, 435mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.
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."