Mom’s Roast Beef

• 1
  

  tablespoon cooking oil
  

• 1
  

  (2 1/2 lb) pork peer spherical
  

• 1
  

  medium onion, chopped
  

• 1
  

  cup brewed coffee
  

• 1
  

  cup water, divided
  

• 1
  

  pork bouillon cube
  

• 2
  

  teaspoons dried basil
  

• 1
  

  teaspoon dried rosemary, beaten
  

• 1
  

  garlic clove, minced
  

• 1
  

  teaspoon salt
  

• ¹⁄₂
  

  teaspoon pepper
  

• ¹⁄₄
  

  cup all-motive flour
  

directions

• Warmth oil in a Dutch oven; brown roast on all sides. Add onion and cook unless clear. Add coffee, 3/4 cup water, bouillon, basil, rosemary, garlic, salt and pepper.
• Screen and simmer for 2-1/2 hours or unless meat is tender.
• Mix flour and final water unless soft; lope into pan juices.
• Cook dinner and lope unless thickened and bubbly.
• Clutch away roast and cut. Cross the gravy.