Ingredients
| 1 tbsp. | cooking oil | | 1 | eye of round beef roast | | 1 | md. onion, chopped | | 1 cup | brewed coffee | | 1 cup | water; divided | | 1 | beef bouillon cube | | 2 tsp. | dried basil | | 1 tsp. | dried rosemary | | 1 clove | garlic, minced | | 1 tsp. | salt | | 1/2 tsp. | pepper | | 1/4 cup | 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 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.
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