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