Roast with Gravy Recipe

Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned 10 to 15 minutes.

Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon basil leaves 1 tablespoon salt and pepper.

Bring broth to a boil; reduce heat to medium low cover stock pot and simmer until meat is falling apart 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil keeping the broth in the stock pot over medium heat.

Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.