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1 tb Cooking oil
2 1/2 lb Eye of the round beef roast
1 md Onion; chopped
1 c Brewed coffee
1 c Water; divided
1 Beef bouillon cube
2 ts Dried basil
1 ts Dried rosemary
10 ml Garlic; minced
1/2 ts Pepper
1 ts Salt
1/4 c All purpose flour
Heat oil in a Dutch oven; brown roast on all sides. 2 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; pass the gravy.