Ingredients
1 tablespoon canola oil1 beef eye round roast (about 2-1/2 pounds)1 garlic clove, minced2 teaspoons dried basil1 teaspoon salt1 teaspoon dried rosemary, crushed1/2 teaspoon pepper1 medium onion, chopped1 teaspoon beef bouillon granules1 cup brewed coffee3/4 cup waterGRAVY:1/4 cup all-purpose flour1/4 cup cold water
Preparation
In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
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.
Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
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.
