Pot Roast With Mushroom Gravy
Substitute less expensive chuck roast for rump roast, if desired.
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.