Tender Pot Roast with Gravy

Heat oil in a large cooking vessel over a moderate temperature setting, approximately 300°F. Sear the roast in hot oil until it develops a slight caramelization on both sides, taking around 2 minutes per side. Remove the roast from the pot and place it on a serving plate.

Add sliced onions and minced garlic to the same pot; cook, stirring occasionally, until the onions turn a light golden brown color, taking about 10 to 15 minutes.

Return the roast to the pot; pour a cup of coffee and 1.5 cups of water over it, followed by the addition of bouillon cubes, dried basil leaves, salt, and pepper. Bring the mixture to a rolling boil, then reduce the heat to a low simmering temperature and cover the pot. Allow the meat to become tenderly fall-apart, taking around 2 to 3 hours.

Transfer the roast to a serving dish and cover it with a lid or aluminum foil, setting aside the basil leaves. Keep the remaining broth in the pot over medium heat.

In a separate bowl, whisk together flour and the remaining 0.5 cups of water until smooth; gradually whisk this mixture into the broth, creating a smooth and somewhat clear gravy. Taste and adjust the seasoning with salt as needed.

Pour half of the gravy over the roast, followed by the remaining half in a serving dish for guests to enjoy.