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Mary's Roast Beef

Yield Makes 6 to 8 servings


  • 1 (3-pound) beef sirloin tip roast
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups brewed coffee
  • 2 1/2 cups water, divided
  • 2 beef bouillon cubes
  • 1 teaspoon salt
  • 2 teaspoons dried basil
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup all-purpose flour

How to Make It

  1. Brown all sides of roast in hot oil in a large Dutch oven 8 minutes. Remove roast; set aside.

  2. Add onion and garlic to pan, and sauté 5 minutes or until tender. Stir in coffee, 2 cups water, bouillon, and next 3 ingredients until blended.

  3. Return roast to Dutch oven; bring to a boil. Reduce heat, and simmer, covered, 2 1/2 hours or until done. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.

  4. Whisk together remaining 1/2 cup water and flour; whisk into drippings. Cook, whisking constantly, over medium heat until slightly thickened. Pour gravy over roast.

  5. Slow Cooker Roast Beef: Cut roast in half; place in a 4 1/2 quart slow cooker. Add onion; 1 garlic clove, minced; 1 cup brewed coffee; 1/2 cup water; 1 bouillon cube; and next 3 ingredients. Cover and cook on LOW 6 to 7 hours or until tender. Transfer roast to a serving platter; measure drippings and pour into a saucepan. Whisk together 1/4 cup water and 1 tablespoon flour for every cup of drippings. Whisk mixture into drippings. Proceed with recipe as directed.

  6. Pressure Cooker Roast Beef: Brown roast in hot oil with onion and garlic in a 6-quart pressure cooker. Combine coffee, 2 cups water, bouillon, and next 3 ingredients; pour over roast. Cover with lid and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occassionally; cook 40 minutes. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid. Proceed as directed.