Taste of Home
Mom’s Roast Beef
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours + standing
YIELD: 8 servings.
Everyone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Ingredients
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1 tablespoon canola oil
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1 beef eye round roast (about 2-1/2 pounds)
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1 garlic clove, minced
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2 teaspoons dried basil
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1 teaspoon salt
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon pepper
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1 medium onion, chopped
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1 teaspoon beef bouillon granules
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1 cup brewed coffee
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3/4 cup water
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GRAVY:
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1/4 cup all-purpose flour
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1/4 cup cold water
Directions
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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.
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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.
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3.
Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
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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.
Nutrition Facts
4 ounces cooked beef with gravy: 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.
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