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Pot Roast With Mushroom Gravy

Substitute less expensive chuck roast for rump roast, if desired.
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Ingredients

Makes 8 to 10 servings

Prep: 25 min., Cook: 4 hrs.

  • 1 3½-pound boneless beef rump roast, trimmed
  • 2 large garlic cloves thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • ¼ cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 2 cups brewed coffee
  • 1 10¾-ounce can cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 large onion sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  • Cut slits in roast, using a sharp knife; push a garlic slice into each slit.
  • Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess.
  • Brown roast on all sides in hot oil over medium-high heat in a large Dutch oven.
  • Stir together coffee, soup, and Worcestershire sauce; pour over roast.
  • Top with onion slices.
  • Reduce heat, cover, and simmer 3 hours and 40 minutes or until tender.
  • Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
  • Combine cornstarch and 3 tablespoons cold water; stir into drippings.
  • Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.
  • Pour gravy over roast.
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Course; Beef