3-4 lb. eye roast beef (or similar cut)
4 potatoes, cut in quarters
6 carrots, cut in half
1 large onion, cut in quarters
2 celery stalks with leaves, cut in quarters
2 cups leftover coffee (or 2 cups instant)
4 bay leaves
flour or corn starch with water (for gravy)

In a medium roasting pan place eye roast. Place potatoes, carrots, onions and celery around roast. Put the bay leaves on top. Add 2 cups of leftover coffee.

Place lid on roasting pan, place roasting pan in a 350°F oven for about 2 hours.

Check to see if the roast is about the doneness you want (I use a meat thermometer).

Take roast out, and strain the juices into another pan and thicken the juice with flour mixed very well with water (so there are no lumps) or use corn starch mixed with water to thicken the gravy.

Enjoy!

Submitted by: Betty Werner