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Roast with Gravy

Roast with Gravy

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csljh2000

Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1201 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
  2. Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
  3. Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
  4. Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.
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Reviews

whatsfordinner
23
2/1/2013

I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast.

Masque
12
1/20/2013

YUM! Used a bit of a dry rub we had on hand and omitted the extra salt.

Staci
9
2/21/2013

Wow!Pot roast is one of my all-time favorites. I've tried numerous recipes and they've all bee good. This one, however, is IT! Absolutely Delicious! I used a top round roast & dried basil. After browning the meat & sauteing the onions & garlic, I deglazed the pan with the coffee & transferred everything to a crockpot. I let it cook on low while I was at work. When I got home, I just removed the roast to another dish, then poured the jus into a pot on the stove, stirred in the flour/water mix & let it thicken. The gravy was truly To Die For! I've found my new definite Go-To recipe! Oh, and I did use dried basil as well.