Mary's Roast Beef

Ingredients

• 2  beef bouillon cubes 
• 3 pound sirloin beef tips 
• 2.5 cups hot-brewed coffee brewed
• 2 teaspoons basil dried
• 0.5 cup flour all-purpose
• 2  garlic cloves minced
• 0.5 teaspoon coarsely ground pepper 
• 1 medium onion chopped
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2.5 cups water divided

Equipment

• frying pan
• sauce pan
• whisk
• dutch oven
• slow cooker
• pressure cooker

Directions

1. Brown all sides of roast in hot oil in a large Dutch oven 8 minutes.
2. Remove roast; set aside.
3. Add onion and garlic to pan, and saut 5 minutes or until tender. Stir in coffee, 2 cups water, bouillon, and next 3 ingredients until blended.
4. Return roast to Dutch oven; bring to a boil. Reduce heat, and simmer, covered, 2 1/2 hours or until done.
5. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
6. Whisk together remaining 1/2 cup water and flour; whisk into drippings. Cook, whisking constantly, over medium heat until slightly thickened.
7. Pour gravy over roast.
8. Cut roast in half; place in a 4 1/2 quart slow cooker.
9. Add onion; 1 garlic clove, minced; 1 cup brewed coffee; 1/2 cup water; 1 bouillon cube; and next 3 ingredients. Cover and cook on LOW 6 to 7 hours or until tender.
10. Transfer roast to a serving platter; measure drippings and pour into a saucepan.
11. Whisk together 1/4 cup water and 1 tablespoon flour for every cup of drippings.
12. Whisk mixture into drippings. Proceed with recipe as directed.
13. Pressure Cooker Roast Beef: Brown roast in hot oil with onion and garlic in a 6-quart pressure cooker.
14. Combine coffee, 2 cups water, bouillon, and next 3 ingredients; pour over roast. Cover with lid and seal securely; place pressure control over vent tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occassionally; cook 40 minutes.
15. Remove from heat, run cold water over cooker to reduce pressure. Carefully remove lid. Proceed as directed.