Roast with Gravy

Recipe View Heat olive oil in a large stock pot or Dutch oven over medium heat. (2 minutes)

Recipe View Sear the beef sirloin tip roast in the hot oil, browning it evenly on all sides to develop a rich crust. (Approximately 2 minutes per side)

Recipe View Remove the roast from the pot and set aside on a plate.

Recipe View Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and lightly browned, releasing its sweet aroma. (10-15 minutes)

Recipe View Return the seared roast to the pot. Pour in the brewed coffee and 1 1/2 cups of water. Add the beef bouillon cubes, fresh basil leaves, salt, and ground black pepper.

Recipe View Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot tightly, and simmer gently until the meat is incredibly tender and easily falls apart when prodded with a fork. (2-3 hours)

Recipe View Carefully transfer the roast to a serving dish and cover it loosely with a lid or aluminum foil to keep it warm. Discard the spent basil leaves.

Recipe View Keep the flavorful broth in the pot over medium heat. In a separate bowl, whisk together the all-purpose flour and the remaining 1/2 cup of water until smooth, ensuring no lumps remain.

Recipe View Slowly whisk the flour mixture into the simmering broth, stirring constantly until the gravy thickens to your desired consistency and becomes smooth and somewhat clear. (5-10 minutes)

Recipe View Taste the gravy and adjust the seasoning with additional salt, if needed.

Recipe View Pour about half of the gravy generously over the roast on the serving dish. Transfer the remaining gravy to a gravy boat for serving alongside the roast.