About the Recipe
This pot roast recipe was a Sunday favorite in our house. The meat is flavorful and tender, and Mom would serve it with mashed potatoes, biscuits, a green vegetable, and tossed salad. I have fond memories of how the whole house would smell like this roast for most of the afternoon, and it seemed like all day my stomach would be growling in anticipation! Mom would inevitably recruit me and my brother to help peel potatoes, make the salad, and set the table. She created such a meaningful tradition of us eating together around the table, and her nourishing meals filled not only our bellies but also our hearts.
Ingredients
1 tbsp cooking oil
1 eye of round roast (about 2 1/2 lbs)
1 medium onion, chopped
1 cup brewed dark coffee
1 cup water, divided
1 beef bouillon cube
2 tsp dried basil
1 tsp dried rosemary
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
Preparation
Step 1:
In a large Dutch oven on the stovetop, brown the roast on all sides. Dissolve the bouillon cube in 1/2 cup of warm water and add it to the pan, along with the basil, rosemary, garlic, coffee, salt and pepper.
Step 2:
Cover and simmer for 2 1/2 hours or until tender. Remove from the Dutch oven to rest on a plate. Keep the pan juices in the pot.
Step 3:
In a small dish, combine flour with remaining 1/2 cup water until smooth. Pour into the Dutch oven and cook on low for a few minutes, stirring continuously until thickened. Taste and adjust seasonings if necessary.
Lisa's Note: I serve this with mashed potatoes and green bean casserole.