Mom's roast beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"Everyone loves slices of this fork-tender roast beef and | ||
| Its savory gravy. This well-seasoned roast is Mom's | ||
| Specialty. People always ask what her secret ingredients | ||
| Are.\" - Linda Gaido | ||
| 1 | tablespoon | Cooking oil |
| 2½ | pounds | Eye of round beef roast |
| 1 | medium | Onion, chopped |
| 1 | cup | Brewed coffee |
| 1 | cup | Water, divided |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Dried rosemary |
| 1 | each | Clove garlic, minced |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Flour |
| Beef bouillon cube | ||
Directions
Heat oil in Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, ¾ cup water, bouillon, basil, rosemary, garlic, salt and pepper. Cover and simmer for 2½ hours or until meat is tender. Combine flour and remaining water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Remove roast and slice. Serves: 8 From: "Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking Submitted By DEBBIE CARLSON On 10-16-94