Roast with Gravy

Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side.

Remove roast from pot and place on a plate.

Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.

Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast.

Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.

Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours.

Remove and discard basil leaves.

Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.

Whisk flour and 1/2 cup water together in a bowl until smooth.

Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt.

Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.