Pot Roast With Mushroom Gravy

• 1 (3 1/2 lb.) boneless beef rump roast (or a less expensive chuck roast)
• 2 large garlic cloves, thinly sliced
• 1 tsp. salt
• 1 tsp. garlic salt
• 1 tsp. pepper
• 1/4 c. flour
• 3 Tbsp. vegetable oil
• 2 c. black coffee
• 1 can cream of mushroom soup
• 1 Tbsp. Worcestershire sauce
• 1 large onion, sliced
• 3 Tbsp. cornstarch
• 3 Tbsp. water

1. This works on any size roast. Preheat oven to 375u0b0. Have roast standing at room temperature for 45 minutes. At 3:00 p.m., place roast in oven and cook for 1 hour. Turn oven off. KEEP DOOR CLOSED. Forty-five minutes before serving, turn oven on to 300u0b0. At the end of this time, remove roast; cover with foil for 10 minutes before slicing. Roast will be juicy and medium-rare. Perfect every time.

boneless beef rump roast, garlic, salt, garlic salt, pepper, flour, vegetable oil, black coffee, cream of mushroom soup, worcestershire sauce, onion, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85272 (may not work)