Janice's Recipes

Sunday Roast

2 pounds beef eye of round

1/8 teaspoon salt

1/8 teaspoon black pepper

8 to 10 new potatoes

3 ribs celery, cut in large pieces

3 cups peeled and cubed carrots

1 cup brewed coffee

2 tablespoons cornstarch

Salt and pepper roast and place in a Dutch oven. Pour 1 cup of liquid coffee over the roast. Place potatoes, carrots, and celery on sides of roast. Cover and cook for 2 hours or until meat is tender/done. Remove roast and vegetables. Place broth in freezer for several minutes until fat rises to top. Skim off fat. Thicken broth with cornstarch. Add meat back to gravy and heat thoroughly.

Serves 8.