1. Heat oil in a Dutch oven; brown roast on all sides. 2 Add onion and cook until transparent. Add coffee, 3/4 cup of the water, bouillon, basil, rosemary, garlic, salt and pepper. 3. Cover and simmer for about 2 1/2 hours or until meat is tender. 4. Combine four and remaining water, until smooth; stir into pan juices. Cook and stir until thickened and bubbly. 5. Remove roast and slice; pass the gravy, <g>! ELAINE'S NOTE: I know this is not 'holiday', but it is different. I had a boneless chuck roast on hand, and I gave it a try. I did de-fat it (something that probably would not be necessary with eye of the round). I bet you could do this in the Crockpot after the first browning...it is DELICIOUS and will be a Radis Family favorite.

SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;