1 tablespoon canola oil
1 beef eye round roast (about 2-1/2 pounds)
1 garlic clove, 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
1/4 cup all-purpose flour
1/4 cup cold water
1. In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
2. 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.
3. Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
4. 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.
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours + standing YIELD: 8 servings.