Ingredients
| 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 | | 1/8 qt. | minced garlic | | 1/2 tsp. | pepper | | 1 tsp. | salt | | 1/4 cup | all-purpose flour |
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Instructions
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.
Author's Comments
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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