Page 228 - My Cookbook
P. 228
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
Roast Beef
Meat
Prep 20 min ∙ Cook prep: 20 min. cook: 2-1/2 hours + standing ∙ Makes 8 servings ∙ Source Tasteofhome.com
DIRECTIONS
In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
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.
Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
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.
