Roast with gravy

Laura Tanner-Humphreys 0

"Roast like grandma used to make and easy gravy."
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Chop your onion into good sized chunks and mince your garlic then set aside. In a deep pan warm your olive oil - get it good and hot (I use a stock pot.) Sear the roast for about 2 minutes on each side or until it is browned slightly. Once your roast is seared remove it from the pan and place it on a plate. Place the onion and garlic into the pan and cook until the they are carmalized - about 5 to 10 minutes. Place the roast back into the pan and add your coffee and 1 1/2 cups water. Add the salt, pepper, boullion and basil leaves. Bring this to a boil. Once it starts boiling cover and reduce heat to medium/low. Let this cook for about 2 to 3 hours (or until meat is falling apart.) Remove the basil leaves and discard. Take the meat out of the pan and place into a serving dish covered while keeping the medium heat on the broth in the pan. In a measuring cup mix your flour and water together with a whisk until smooth. Add this to your broth slowly stirring with a whisk. Stir constantly until a gravy is formed - should be somewhat clear. Add salt to taste. Pour some of the gravy over your meat and reserve the rest in a bowl. Serve with mashed potatoes and your favorite vegetables!
  2. 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 one to one and a half small bags of baby carrots.
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