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Mom’s Roast Beef

This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish! —Linda Gaido, New Brighton, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 2-1/2 hours + standing
  • Makes
    8 servings

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

  • 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.
Nutrition Facts
1 each: 198 calories, 6g fat (2g saturated fat), 65mg cholesterol, 453mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 28g protein.