1 tablespoon Cooking oil
2 1/2 pounds Eye of the round beef roast
1 medium Onion -- chopped
1 cup Brewed coffee
1 cup water -- divided
1 Beef bouillon cube
2 teaspoons Dried basil
1 teaspoon Dried rosemary
10 milliliters Garlic -- minced
1/2 teaspoon Pepper
1 teaspoon Salt
1/4 cup All purpose flour
- Heat oil in a Dutch oven; brown roast on all sides.
- Add onion and cook until transparent. Add coffee, 3/4 cup of the water,
bouillon, basil, rosemary, garlic, salt and pepper.
- Cover and simmer for about 2 1/2 hours or until meat is tender.
- Combine four and remaining water, until smooth; stir into pan juices. Cook
and stir until thickened and bubbly.
- Remove roast and slice; pass the gravy, <g>!
ELAINE'S NOTE: I know this is not 'holiday', but it is different. I had a boneless chuck roast on hand, and I gave it a try.
- I did de-fat it (something that probably would not be necessary with eye of the round). I bet you could
do this in the Crockpot after the first browning...it is DELICIOUS and will be
a Radis Family favorite.
