Recipe(tried): Mom's Roast Beef

My husband loves just plain pot roast and vegetables and I, of course, always want to try something different. I had never fixed a pot roast using coffee, so tried this last night. It was really delicious. The recipe was clipped from a Taste of Home magazine. An eye round roast is hard to cook up really tender, but I like the flavor and leanness. My roast was over three pounds and larger in diameter than most. I made some changesfor cooking it, used a large oval enamaled cast iron dutch oven and baked the roast, covered, at 300 degrees for 2 hours, then added carrots and red potatoes for another hour or so at 325. We had a spinach, apple, toasted walnut and dried cherry salad and hard rolls. My husband was very happy, amd I have leftovers for making hash.

Mom's Roast Beef

1 tablespoon cooking oil
1 eye of round beef roast (about 2-1/2 pounds)
1 medium onion, chopped
1 cup brewed coffee
1 cup water, divided
1 beef bouillion cube
2 teaspoons dried basil
1 teaspoon dried rosemary
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour

Heat oil in a Dutch oven and brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup of the water, bouillon, basil, rosemary, garlic, salt and pepper.
Cover and simmer for about 2 1/2 hours or until meat is tender.
Combine four and remaining water, until smooth; stir into pan juices. Cook and stir until thickened and bubbly.
Remove roast and slice. Pass the gravy.