Substitute less expensive chuck roast for rump roast, if desired.
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
How to Make It
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.
My family gave a thumbs up to this dish. After reading some of the reviews, I thought I'd tone down the coffee by dissolving 1 tsp of Nescafe decaf in 2 cups of water. I also used a chuck roast instead of a rump roast and added about 1/2 lb of fresh quartered mushrooms. I used Amy's Organic Cream of Mushroom Soup. Everything else I left the same. It turned out delicious and there was plenty of gravy for the meat and potatoes. This dish is a keeper.