Ingredients:
- 1 beef rump roast, about 3 to 4 pounds (or use a similar lean cut)
- 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
Preparation:
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. (You can skip browning, but I think it adds flavor and helps thicken) Combine remaining ingredients in Crock Pot. Add browned roast, turning to coat with liquids. Cover and cook on low for 8 to 10 hours.Serves 6 to 8.
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