Pot Roast With Mushroom Gravy - cooking recipe

Ingredients

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

Preparation

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 meat on all sides in hot oil over medium-high heat in a large Dutch oven.
Stir together coffee, undiluted soup, and Worcestershire sauce; pour over roast. Top with onion slices.
Reduce heat, cover, and simmer 4 hours or until tender.
Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
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.
Pour gravy over roast.