Roast with Gravy Recipe - Allrecipes.com
Roast with Gravy Recipe
  • READY IN hrs

Roast with Gravy

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 15 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Nov 06, 2013

I made this in my dutch oven. The meat was tender enough and flavorful but the gravy was awful! I will not make this again. There was too much salt and pepper.

 
Jan 20, 2013

YUM! Used a bit of a dry rub we had on hand and omitted the extra salt.

 
Feb 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.

 
Apr 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.

 
Jan 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.

 
Aug 20, 2013

I thought..coffee? on the stove? Well it was surprisingly good. I used less salt based on other reviews and it was still plenty salty. The texture of the roast and gravy turned out wonderful. I'm just a little iffy on the total flavor. Next time I'll cut back the coffee a bit and just add more liquid. Just had a flavor a bit stronger than I liked, maybe my coffee wasn't fresh enough. I'll try it again.

 
Jan 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!

 

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Nutrition

  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 47 g
  • 94%
  • Sodium
  • 1201 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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