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Pot Roast with Mushroom Gravy

Yield Makes 8 to 10 servings
Substitute less expensive chuck roast for rump roast, if desired.

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.