Coffee Sauced Rump Roast
Cooking MethodSlow Cooker
Ingredients
- 3 pounds rump roast, trimmed, up to 4 pounds
- 1/3 cup flour
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup strong black coffee
- 2 tablespoons red wine vinegar
- 1 can 98% fat free cream of mushroom soup
- 1 medium onion, chopped
Instructions
Dredge roast in flour, garlic powder, pepper and salt. Then brown on all sides in a large skillet in hot olive oil. You can skip browning but I think it adds flavor and helps thicken. Combine remaining ingredients in slow cooker. Add browned roast, turning to coat with liquids. Cover and cook on low for 8 to 10 hours. Serves 6 to 8.
