Sunday’s Roast Beef holds a special place in our hearts. When we were growing up, our family would spend the whole afternoon at our grandma’s house. She’d make macaroni and cheese, mashed potatoes, garden-fresh veggies, and our favorite treat, marshmallow-topped strawberry gelatin. This tender, meaty beef was the star of her yummy meal, and it was delicious every single time. It never disappointed! She’s older now and doesn’t cook as much, but you can still find us, every weekend, gathering around the table with this Sunday’s Roast Beef at the center of it. Food and traditions just go hand-and-hand, and we love that.
Ingredients
For the roast:
- 1 tablespoon canola oil
- 1 (2.5-pound) beef eye round roast
- 1 clove garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 1 teaspoon beef bouillon granules
- 1 cup brewed coffee
- 3/4 cup water
For the gravy:
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Directions
Step 1 –In a Dutch oven over medium heat, heat the oil.
Step 2 –Add the roast to the oil and brown it on all sides.
Step 3 –Transfer the roast from the Dutch oven.
Step 4 –In a small bowl, add the garlic, the basil, the salt, the rosemary, and the pepper and mix to combine.
Step 5 –Sprinkle the seasoning mixture over the roast.
Step 6 –In the same Dutch oven over medium heat, add the onion and cook, while stirring, until it is tender.
Step 7 –Stir the bouillon granules, the coffee, and 3/4 cup of the water into the onion mixture.
Step 8 –Add the roast to the onion mixture and bring to a boil.
Step 9 –Reduce the heat, then simmer the roast, covered, until the meat is tender and reaches an internal temperature of at least 145 degrees F for medium-rare, about 2 hours 30 minutes.
Step 10 –Transfer the roast to a plate and reserve the cooking juices.
Step 11 –Tent the roast with foil and let it stand for 10 minutes.
Step 12 –While the roast is resting, in a small bowl, mix the flour and the remaining cold water together.
Step 13 –Stir the slurry into the cooking juices in the Dutch oven and bring to a boil, stirring constantly.
Step 14 –Cook the gravy, while stirring, until it thickens, about 1-2 minutes.
Step 15 –Slice the roast.
Step 16 –Serve the roast drizzled with the gravy.
