Pot Roast with Mushroom Gravy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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