Roast like grandma used to make and easy gravy. This is a recipe my grandmother has made for years. I love the gravy that goes with this! Serve with mashed potatoes and your favorite vegetables!

Recipe Summary

prep:
30 mins
cook:
2 hrs 15 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

If you don't mind straining carrots from the broth, they go well with this and give a good flavor. Just add them in before you cover the meat. I usually do 1 to 1 1/2 small bags of baby carrots.

Nutrition Facts

394 calories; protein 47g 94% DV; carbohydrates 9.4g 3% DV; fat 17.5g 27% DV; cholesterol 158.1mg 53% DV; sodium 1152.3mg 46% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2013
I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast. Read More
(62)

Most helpful critical review

Rating: 3 stars
02/06/2014
This is average at best. The roast is certainly tender but the gravy and the meat turned out bland - and I followed the recipe to a t-easpoon. Had to use a jar gravy to save the meal! Read More
(3)
124 Ratings
  • 5 star values: 103
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/01/2013
I made this yesterday using beef arm roast that I cut in half to fit in my smaller slow cooker. I browned it according to the recipe then placed it in my slow cooker. I sauteed the onions and garlic, and put them on top. I replaced bouillon cubes with 2tsp Better Than Bouillon soup base and omitted the salt. I used a few teaspoons of dried basil. The roast cooked completely submerged in liquid on low for 8-9 hours, completely fell apart. The gravy was fabulous. I couldn't taste the coffee directly, but there was a depth of flavor that was tasty. Something that tells you, "Secret Ingredient", but you'd never guess coffee. I served it all with mashed potatoes and peas. I will be making it again and am curious to try it with a venison roast. Read More
(62)
Rating: 5 stars
02/21/2013
Wow!Pot roast is one of my all-time favorites. I've tried numerous recipes and they've all bee good. This one, however, is IT! Absolutely Delicious! I used a top round roast & dried basil. After browning the meat & sauteing the onions & garlic, I deglazed the pan with the coffee & transferred everything to a crockpot. I let it cook on low while I was at work. When I got home, I just removed the roast to another dish, then poured the jus into a pot on the stove, stirred in the flour/water mix & let it thicken. The gravy was truly To Die For! I've found my new definite Go-To recipe! Oh, and I did use dried basil as well. Read More
(28)
Rating: 5 stars
01/21/2013
YUM! Used a bit of a dry rub we had on hand and omitted the extra salt. Read More
(22)
Advertisement
Rating: 5 stars
05/12/2017
For anyone saying the gravy (or any gravy) is bland: What goes without saying for anyone who learned to cook from their grandma is that you sear the meat not for the meat's sake, but to make yummy brown stuff stick to the bottom of the pot. Then you add garlic & onions to that yummy brown stuff & cook until THEY start to stick to the pan. Then you pour your liquid (stock, water, wine, whatever) into the pan & scrape up all the yummy brown bits. Then you cook it for 3 hrs, & thicken the gravy w/ the flour-water mixture at the end. Cooking (at least western European cooking) is all about the yummy stuff you can make stick to the bottom of the pan then turn into a sauce. Read More
(14)
Rating: 5 stars
05/08/2013
I didn't get a chance to eat it tonight but my husband and 2 kids gave it 5 stars. I tossed it in the crockpot with everything. I sautéed the onions and garlic before putting them in and used 2 tsp. of Better Than Bouillon instead of beef bouillon cubes. My daughter who is the pickiest had two large servings. Definitely going to use this one again. I also threw in cut up red potatoes for the last hour and those were also a hit with it. Read More
(8)
Rating: 5 stars
01/13/2013
Very Delicious... I added carrots and potatoes after an hour of cooking. I then strained the vegetables and added the flour/water mixture. Made a yummy gravy. Read More
(6)
Advertisement
Rating: 5 stars
01/09/2013
Loved this recipe! My grocery didn't have the sirloin tip so I used a pot roast. I wasn't expecting much since it was a cheaper cut of meat but it turned out delicious. The only other change i made to the recipe was I used half the salt since we have been trying to watch our salt intake. I can't wait to make this again using the sirloin tip roast! Read More
(5)
Rating: 5 stars
04/03/2013
I made this for dinner tonight. It turned out really good. Hubby said if he didn't like coffee he might not have liked it as much. I only made a couple of changes. I omitted the bouillon salt and basil. I don't use salt and I didn't have the basil. In its place I used bay leaves sage and Worcestershire sauce. It was super easy and was very tender. My roast took a little under 2 hours since it was about 2lbs. Read More
(4)
Rating: 5 stars
07/27/2014
Amazing delicious flavor!!! I also finished the cooking in my crockpot after searing the beef! Read More
(4)
Rating: 3 stars
02/06/2014
This is average at best. The roast is certainly tender but the gravy and the meat turned out bland - and I followed the recipe to a t-easpoon. Had to use a jar gravy to save the meal! Read More
(3)