When I served my friends this roast beef, they compared it to the best ones they tasted—those of their very own mothers. There’s just really something very familiar and homey with this recipe that elicits childhood memories from anyone who gets to taste it. There’s this universal truth: even if we know our mom’s secret ingredients; and even if we had watched her make a certain recipe a lot of times, it still doesn’t taste the same.

This is what they probably call “the mother’s touch”.

Ingredients

1 Tyson beef eye round roast (about 2-1/2 pounds)

1 tablespoon Wesson canola oil

1 medium onion, chopped

1 cup brewed coffee

1 cup cold water, divided

1 teaspoon beef bouillon granules

2 teaspoons McCormick dried basil

1 teaspoon McCormick dried rosemary, crushed

1 garlic clove, minced

1 teaspoon Morton salt

1/2 teaspoon pepper

1/4 cup Gold Medal all-purpose flour

Instructions

In a Dutch oven, brown roast in oil on all sides. Add onion; cook and stir until tender. Add the coffee, 3/4 cup water and bouillon to the pan. Combine the basil, rosemary, garlic, salt and pepper; sprinkle over the roast.

Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Remove roast; let stand for 10 minutes before slicing.

Combine the flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Serve gravy with roast.

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Quick Tip: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.