A delightful twist on a classic roast beef recipe, enhanced with the rich flavors of coffee and aromatic herbs.
Heat the Dutch oven over medium heat and sear the beef on all sides until browned.
Ensure the beef is dry before searing to achieve a good crust.
Add the chopped onion to the Dutch oven and sauté until translucent.
Stir frequently to prevent the onions from burning.
Pour in the brewed coffee, water, and add the bouillon cube, basil, rosemary, garlic, salt, and pepper.
Dissolve the bouillon cube completely for an even flavor.
Cover the Dutch oven and simmer on low heat for 2.5 hours, or until the beef is tender.
Check occasionally and add water if the liquid reduces too much.
In a mixing bowl, combine the flour with a small amount of water to create a smooth paste.
Whisk thoroughly to avoid lumps.
Gradually stir the flour mixture into the Dutch oven, cooking until the sauce thickens.
Cook the sauce for a few minutes to eliminate the raw flour taste.
Slice the beef and serve with the thickened sauce.
Let the beef rest for a few minutes before slicing to retain its juices.
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