Roast with Gravy

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 (10)

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3

Masque

Jan. 20, 2013

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

3

tiff

Jan. 13, 2013

"Very Delicious... I added carrots and potatoes after an hour of cooking. I then strained the vegetables and added the flour/water mixture. Made a yummy gravy...." See more"

2

daydreamer1957

Jan. 9, 2013

"Loved this recipe! My grocery didn't have the sirloin tip so I used a pot roast. I wasn't expecting much since it was a cheaper cut of meat, but it turned out delicious. The only other change i made t..." See moreo the recipe was I used half the salt since we have been trying to watch our salt intake. I can't wait to make this again using the sirloin tip roast!"