Mom’s Roast Beef
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
- 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
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1In 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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2Add 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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3Remove roast from pan, leaving the cooking juices. Tent roast with foil; let stand 10 minutes before slicing.
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4For gravy, 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.
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