Ingredients
8
8 servings
- •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
- •0.5 cup all-purpose flour
Instructions
- 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.
- Add onion and garlic to the pot; cook and stir until onion is lightly browned, 10 to 15 minutes.
- 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.
- 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.
- 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.
- Pour about 1/2 of the gravy over roast, and pour the rest into a gravy boat for serving.
Nutritional Facts
Per 8 servings
- Calories: 394
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 1g
- Protein: 47g
- Sugar: 1g
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