Mary's Roast Beef

This is a very good recipe from Southern Living Annual 2001. It also can be done in a slow cooker though I don’t own one so on the stove was how I opted to do it. The coffee flavor is very good and does not taste like coffee, just gives it a deeper flavor and makes wonderful gravy. I do thicken our gravy with cornstarch instead of flour as I can’t have the flour, either way is good. Served with mashed potatoes and bread dressing and a small green salad.

Mary’s Roast Beef

 1 (3-pound) beef sirloin tip roast

2 tablespoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 1/2 cups brewed coffee

2 1/2 cups water, divided

2 beef bouillon cubes

1 teaspoon salt

2 teaspoons dried basil

1/2 teaspoon coarsely ground pepper

1/2 cup all-purpose flour

Preparation

Brown all sides of roast in hot oil in a large Dutch oven 8 minutes. Remove roast; set aside.

Add onion and garlic to pan, and sauté 5 minutes or until tender. Stir in coffee, 2 cups of the water, bouillon, and next 3 ingredients until blended.

Return roast to Dutch oven; bring to a boil. Reduce heat, and simmer, covered, 2 1/2 hours or until done. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.

Whisk together remaining 1/2 cup water and flour; whisk into drippings. Cook, whisking constantly, over medium heat until slightly thickened. Pour gravy over roast.
 You can use beef broth instead of the water and bouillon