| 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)
A Message from our Provider:
“Sin: it seemed like a good idea at the time”