POT ROAST WITH MUSHROOM GRAVY

POT ROAST WITH MUSHROOM GRAVY image

Yield 8-10 servings

Number Of Ingredients 13

1 (3 1/2-pound) boneless beef rump roast, trimmed $
2 large garlic cloves, thinly sliced
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
2 cups brewed coffee $
1 (10 3/4-ounce) can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 large onion, sliced $
3 tablespoons cornstarch
3 tablespoons water

Steps:

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 flour. 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. 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 water; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour gravy over roast.