Makes 8 to 10 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

rockyhillgal's Review

January 12, 2012

Nemetz2009's Review

September 17, 2009
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.

TinaTreat's Review

January 15, 2009
One of my family's hand down, don't change a thing, each and every time favorite.