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Mom’s Roast Beef

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

Directions

  • 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.

Nutrition Facts

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

Average Rating:
  • annie
    Jun 21, 2018
    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.
  • Jane
    Mar 8, 2018

    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.

  • misscoffeepot
    Mar 3, 2018

    really easy and flavorful. I also added carrots, celery and potato the last hour.

  • rebelwithoutaclue
    Feb 10, 2018

    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.

  • Nanaoftwins
    Jan 29, 2018

    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

  • DeliciouslyResourceful_Gina
    Jun 18, 2016

    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.

  • dschultz01
    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.

  • marilyn1218
    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!

  • pajamaangel
    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.

  • 010555
    Dec 31, 1969

    excellent taste, used chuck roast, very tender and moist

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