| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Beef | 8 | Servings |
INGREDIENTS
| 1 | tb | Cooking oil |
| 1 | Eye of round beef roast; (ab | |
| 1 | md | Onion; chopped |
| 1 | c | Brewed coffee |
| 1 | c | Water; divided |
| 1 | Beef bouillon cube | |
| 2 | ts | Dried basil |
| 1 | ts | Dried rosemary |
| 1 | Cl Garlic; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
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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