Pot Roast With Mushroom Gravy

• 1 (3 1/2-lb.) boneless beef rump or 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. brewed coffee
• 1 (10 1/2-oz.) can condensed cream of mushroom soup
• 1 Tbsp. Worcestershire sauce
• 1 large onion, sliced
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water

1. Cut slits in roast, using a sharp knife; push a garlic slice into each slit.
2. Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess.
3. Brown meat on all sides in hot oil over medium-high heat in a large Dutch oven.
4. Stir together coffee, undiluted soup, and Worcestershire sauce; pour over roast. Top with onion slices.
5. Reduce heat, cover, and simmer 4 hours or until tender.
6. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
7. Combine cornstarch and 3 tablespoons cold water, and stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened.
8. Pour gravy over roast.

boneless beef rump, garlic, salt, garlic salt, pepper, flour, vegetable oil, coffee, condensed cream, worcestershire sauce, onion, cornstarch, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7467 (may not work)