Ingredients: |
Ingredients: 1 beef eye round roast or boneless chuck roast (3 1/2 to 4 pounds)
1 T. vegetable oil
1 medium onion, chopped
1 cup brewed coffee, optional
1 tsp. beef bouillon granules
2 tsp. dried basil
1 tsp. dried rosemary, crushed
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1/4 c. all-purpose flour
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Directions: |
Directions:In a large skillet or Dutch oven, brown roast in oil on all sides. Add onion; cook and stir until tender. Add the coffee, 3/4 c. water and bouillon to the pan. Combine the basil, rosemary, garlic, salt and pepper; sprinkle over the roast. Bring to a boil. (May add peeled, quartered potatoes or 1/2 c. barley and baby carrots with roast.) Reduce heat, cover and simmer 2 1/2 hours or until roast is tender. Remove roast; let stand for 10 minutes before slicing. Combine the flour and 1/4 c. water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Serve gravy with roast. Roast can also be cooked on low in a crock pot for 6 to 8 hours or in a 300º oven for 2 to 2 1/2 hours. Left-overs make great hot beef sandwiches.
Variation: Place 3 to 4 lb. chuck or round roast beef into the insert of your slow cooker. In a 2-cup measure, mix 1 c. beef broth, 1/2 c. balsamic vinegar, 1 T. each: Worcestershire sauce, soy sauce and honey with 1/2 tsp. red pepper flakes, and 4 cloves garlic, chopped. Pour over roast and set the timer for your slow cooker. (4 hours on high or 6 to 8 hours on low) Once roast has cooked, remove from slow cooker into a serving dish. Break apart lightly with two forks and ladle about 1/2 c. of gravy over roast beef. Store remaining gravy in an airtight container in the refrigerator for another use. If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and pour the gravy into a saucepan over medium heat. Simmer until reduced by half.
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