Ingredients

• 1 Tbsp canola oil
• 1 beef roast (about 2-1/2 pounds)
• 1 minced garlic clove
• 2 tsp dried basil
• 1 tsp salt
• 1 tsp crushed dried rosemary
• 1/2 tsp pepper
• 1 medium chopped onion
• 1 tsp beef bouillon granules
• 1 cup brewed Currency Coffee Oaxaca coffee
• 3/4 cup water
• GRAVY:
• 1/4 cup all-purpose flour
• 1/4 cup cold water

Directions

• In a Dutch oven, heat oil over medium heat then brown roast on all sides. Remove from pan - Mix garlic and seasonings and sprinkle over roast.
• Add onion to same pan; cook over medium heat until tender; stir in bouillon, Currency coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2.25-2.5 hours.
• Remove roast from pan - reserve cooking juices. Tent with foil; let stand 10 minutes before slicing.
• Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.