Ingredients

• 2 ½ pounds beef eye of round
• ⅛ tsp. salt
• ⅛ tsp. ground black pepper
• 5 medium potatoes, halved
• 3 stalks celery, roughly chopped
• 3 cups baby carrots
• 1 cup brewed black coffee
• 2 Tbsp. cornstarch

Method

Salt and pepper the roast; place in a Dutch oven. Pour coffee over the roast. Place potatoes, carrots, and celery around roast. Cover and simmer for 2 hours, or until tender. Remove roast and vegetables.

Place broth in freezer for several minutes, until fat rises to top. Skim off fat then stir cornstarch into the broth. Add meat back to broth and heat thoroughly.

Categories

Basic, Beef