1. Heat oil in a Dutch oven; brown roast on all sides. 2 Add onion and cook until transparent. Add coffee, 0.75 cup of the water, bouillon, basil, rosemary, garlic, salt and pepper. 3. Cover and simmer for about 2.5 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;