roast with gravy

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 (3 pound) beef sirloin tip roast
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups brewed coffee
• 1 1/2 cups water
• 2 cubes beef bouillon
• 6 basil leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup water
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 45 mins


• 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.
• 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.
• 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.
• 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.