Ingredients

Instructions

  1. Heat oil in a Dutch oven; brown roast on all sides. Add onion and cook until transparent. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
  2. Cover and simmer for 2-1/2 hours or until meat is tender.
  3. Combine flour and remaining water until smooth; stir into pan juices.
  4. Cook and stir until thickened and bubbly.
  5. Remove roast and slice. Pass the gravy.