When you're looking for a hearty meal, this is the real deal. A pot roast with gravy takes you back to childhood. It does for me, anyway. Playing outside those cold winter afternoons and coming in to the smell of mom making a roast. I'm getting hungry already.
Prep Time:
30 min.
Cook Time:
2 hr. 15 min.
Total Time:
2 hr. 45 min.
Servings:
8
Ingredients
2 tablespoons olive oil
1 (3 pound) beef sirloin tip roast
1 medium onion, chopped
4 cloves garlic, minced
2 cups brewed coffee
2 cups water, divided
2 cubes beef bouillon
6 basil leaves
1 tablespoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
Directions
Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.
Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
Return roast to the pot; pour coffee and 1 ½ cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.
Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.
Whisk flour and remaining ½ cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.
Pour about ½ of the gravy over roast, and pour the rest into a gravy boat for serving.