A delightful twist on a classic roast beef recipe, featuring a flavorful herb crust and a rich coffee-infused gravy.
Heat some oil in a Dutch oven over medium heat until shimmering.
Ensure the oil is hot enough to sear the meat properly, which helps lock in the juices.
Sear the beef on all sides until browned.
Turn the beef gently to avoid tearing the surface, ensuring an even sear.
Add the chopped onion and cook until softened.
Stir occasionally to prevent the onion from burning.
Pour in the brewed coffee, water, and add the bouillon cube, basil, rosemary, minced garlic, salt, and pepper.
Stir well to dissolve the bouillon cube and distribute the seasonings evenly.
Cover and simmer on low heat for 2.5 hours or until the beef is tender.
Check occasionally to ensure the liquid doesn't evaporate too much; add water if necessary.
Mix the flour with the remaining water until smooth, then stir into the pan juices.
Whisk continuously to prevent lumps from forming in the gravy.
Cook the gravy over medium heat until thickened and bubbly.
Keep stirring to achieve a smooth and glossy consistency.
Slice the beef and serve with the gravy on the side.
Let the beef rest for a few minutes before slicing to retain its juices.
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