To Die For Beef Roast with Gravy

• 3 pounds Chuck Tender Roast Or Rump Roast
• 8 cloves Garlic
• 2 Tablespoons Fresh Basil, Or 1 Tablespoon Dried
• 1 Tablespoon Coarse Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoons Olive Or Canola Oil
• 1 cup Coffee
• 2 cups Liquid From Roast Drippings
• 2 Tablespoons Butter
• 2 Tablespoons Flour

1. Place your roast on a cutting board and cut about 8 deep slices into it.
2. Plug each hole with a clove of garlic and a bit of basil, making sure its deep enough in the roast so it wont fall out when you flip it over.
3. Crust the outside of the roast with the salt and pepper and then rub the oil over the entire roast.
4. Heat a skillet up and place the roast in the skillet for a couple of minutes on each side to brown.
5. Transfer to a roasting pan and add about a cup of water over the roast.
6. Pour coffee over and cover with foil.
7. Bake at about 375 degrees for 90 to 100 minutes, depending on desired doneness.
8. Remove from the oven and transfer roast to a cutting board to allow it to rest.
9. Take the liquid and strain it into a large measuring cup.
10. Youll want about 2 cups of liquid.
11. Set aside.
12. In a sauce pot, melt 2 tablespoons of butter on medium heat.
13. Add 2 tablespoons of flour and whisk to make a roux.
14. Cook the roux for about a minute to cook off the floury taste.
15. Slowly add the reserved liquid to the pot while whisking to keep the lumps away.
16. Serve with mashed potatoes or rice.
17. Simply delish!

garlic, fresh basil, salt, black pepper, olive or, coffee, drippings, butter, flour

Taken from tastykitchen.com/recipes/main-courses/to-die-for-beef-roast-with-gravy/ (may not work)