Roast with Gravy

This pot roast with gravy may evoke memories of weekend dinners at your grandmother's house with tender, fall-apart meat, gravy, and mashed potatoes.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 45 mins
• Calories: 394 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.

Step 3

Return roast to the pot; pour coffee and 1 1/2 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. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).

Step 4

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.

Step 5

Whisk flour and remaining 1/2 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.

Step 6

Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.