Amount
Ingredient
Preparation



1
tablespoon
oil





1
each
beef

roast, eye of round



1
each
onion

chopped



1
cup
coffee

brewed



1
cup
water

divided



1
each
beef bouillon

beef, cube



2
teaspoons
basil

dried



1
teaspoon
rosemary

dried



1
each
garlic

clove, minced



1
teaspoon
salt





1/2
teaspoon
pepper





1/4
cup
flour

all-purpose

 Heat oil in a dutch oven; brown roast on all sides. Add onion and cook until transparent.  Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.  Cover and simmer for 2-1/2 hours or until meat is tender. 

Combine flour and remaining water until smooth; stir into pan juices. Cook and stir until thickened.

Slice roast and serve with gravy