Mom’s Sunday Pot Roast
The awesome gravy has a secret ingredient
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Course: beef, Main, Main Course
Cuisine: American
Keyword: easy pot roast recipes, pot roast recipe using coffee, using leftover coffee
Servings: 6
Calories: 367kcal
- 1 tbs canola oil
- 3 lb eye round roast
- 1 garlic clove minced
- 2 tsp dried basil
- 1 tsp salt
- 1 tsp dried rosemary crushed
- 1/2 teaspoon pepper
- 1 medium onion chopped
- 1 tsp beef bouillon granules
- 1 cup brewed coffee
- 3/4 cup water
Gravy:
- 1/4 cup all-purpose flour
- 1/4 cup cold wate
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.
Serving: 1serving | Calories: 367kcal | Carbohydrates: 6g | Protein: 51g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 598mg | Potassium: 826mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 53mg | Iron: 5mg