Mom’S Roast Beef

• 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.

canola oil, beef, garlic, basil, salt, rosemary, pepper, onion, beef bouillon granules, coffee, water, allpurpose, cold water

Taken from www.tasteofhome.com/recipes/mom-s-roast-beef/ (may not work)