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Ingredientes
- 1 x boneless beef rump roast - (3 1/2 lbs) trimmed
- 2 lrg garlic cloves thinly sliced
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp freshly-grnd black pepper
- 1/4 c. all-purpose flour
- 3 Tbsp. vegetable oil
- 2 c. brewed coffee
- 1 can cream of mushroom soup - (10 3/4 ounce)
- 1 Tbsp. Worcestershire sauce
- 1 lrg onion sliced
- 3 Tbsp. cornstarch
- 3 Tbsp. water
Direcciones
- 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.
- Brown roast on all sides in warm 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 hrs and 40 min or possibly till tender. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast hot.
- Combine cornstarch and 3 Tbsp. water; stir into drippings. Bring mix to a boil, and cook, stirring constantly, 1 minute or possibly till thickened. Pour gravy over roast.
- This recipe yields 8 to 10 servings.
- Comments: Substitute less expensive chuck roast for rump roast, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 114 | |
| Calories from Fat 66 | 58% |
| Total Fat 7.5g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 566mg | 24% |
| Potassium 142mg | 4% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.58g | 1% |
| Protein 1.34g | 2% |
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