Mom’s Roast Beef

Total Time Prep: 20 min. Cook: 2-1/2 hours + standing
Yield 8 servings
Test Kitchen Approved
Everyone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania

Ingredients

  • 1 tablespoon canola oil
  • 1 beef eye round roast (about 2-1/2 pounds)
  • 1 garlic clove, minced
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped
  • 1 teaspoon beef bouillon granules
  • 1 cup brewed coffee
  • 3/4 cup water
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water

Directions

  1. In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
  2. Add onion to same pan; cook and stir over medium heat until tender. Stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
  3. Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
  4. Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts

4 ounces cooked beef with gravy: 210 calories, 6g fat (2g saturated fat), 58mg cholesterol, 435mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

Everyone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Recipe Creator

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