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Foodgeek: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 tbsp. cooking oil
2-1/2 lb. eye of the round beef roast
1 md. onion, chopped
1 cup brewed coffee
1 cup water, divided
1 cube beef bouillon
2 tsp. dried basil
1 tsp. dried rosemary
17/50 fl. oz. minced garlic
1/2 tsp. pepper
1 tsp. salt
1/4 cup all-purpose flour
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Directions:
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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 flour and remaining water, until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Remove roast and slice.
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I know this is not 'holiday', but it is different. I had a boneless chuckroast 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 dothis in the Crockpot after the first browning...it is DELICIOUS and a family favorite.
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