1 tbsp Cooking oil
1 Eye of round beef roast, (ab
1 medium Onion, chopped
1 cup Brewed coffee
1 cup Water, divided
1 Beef bouillon cube
2 tsp Dried basil
1 tsp Dried rosemary
1 Cl Garlic, minced
1 tsp Salt
1/2 tsp Pepper
1/4 cup All-purpose flour
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Recipe by: Linda Gaido, New Brighton, PA Everyone loves slices of this fork-tender roast beef and its savory gravy. This well-seasoned roast is Mom's specialty. People always ask what her secret ingredients are. Now you have the delicious recipe for our favorite meat dish!
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. Pass the gravy Yield: 8 servings
Source: Taste of Home, Oct/Nov '94 Typed for you by Marjorie Scofield 10/7/94 Posted to MM-Recipes Digest V3 #244
Date: Sat, 7 Sep 1996 10:19:03 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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