Roast with Gravy

📝 Ingredients

• 2 tablespoons olive oil
• 1 (3 pound) beef sirloin tip roast
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups brewed coffee
• 2 cups water, divided
• 2 cubes beef bouillon
• 6 basil leaves
• 1 tablespoon salt, plus more to taste
• 1 teaspoon ground black pepper
• ½ cup all-purpose flour

👨‍🍳 Instructions

1. Heat oil in a stock pot over medium heat. Sear roast in hot oil until slightly browned, about 2 minutes per side. Transfer roast to a plate.
2. Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
3. Return roast to the pot; pour coffee and 1 1/2 cup water over top. Add bouillon, basil, salt, and pepper; bring to a boil. Reduce the heat to medium-low, cover, and simmer until meat is falling apart, 2 to 3 hours.
4. Transfer roast to a serving dish and cover with a lid or aluminum foil. Discard basil leaves. Keep broth in the pot over medium heat.
5. Whisk flour and remaining 1/2 cup water together in a bowl until smooth; slowly whisk into broth until gravy is smooth and somewhat clear. Taste and adjust salt as needed.
6. Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.
7. Cook’s Note
8. If you don't mind straining carrots from the broth, they go well with this and add a nice flavor. Just add them in before you cover the meat. I usually add 1 to 1 1/2 small bags of baby carrots.

💡 Notes & Tips