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+ servings

Mom’s Sunday Pot Roast

The awesome gravy has a secret ingredient
Prep Time15 minutes
Cook Time2 hours 30 minutes
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


  • 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