Ingredients:
1 tablespoon cooking oil
1 (2 1/2 lb) beef eye round
1 medium onions, chopped
1 cup brewed coffee
1 cup water, divided
1 beef bouillon cubes
2 teaspoons dried basil
1 teaspoon dried rosemary, crushed
1 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
Directions:
Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
Cover and simmer for 2-1/2 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. Pass the gravy.
Servings: 8
Time preparation: 20 min.
Time total: 170 min.