Sunday Night Dinner

Tonight's dinner consisted of
MEAT, POTATOES AND CARROTS

Pot Roast with Mushroom Gravy

Ingredients
1 (3 1/2-pound) boneless beef rump roast, trimmed (I used about half this)
2 large garlic cloves, thinly sliced
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
2 cups brewed coffee (yes, coffee, you don't even taste it)
1 (10 3/4-ounce) can cream of mushroom soup
1 tablespoon Worcestershire sauce
1 large onion, sliced
3 tablespoons cornstarch
3 tablespoons 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 flour.
Brown roast on all sides in hot 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 hours and 40 minutes or until tender. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast warm.
Combine cornstarch and 3 tablespoons water; stir into drippings. Bring mixture to a boil, and cook, stirring constantly, 1 minute or until thickened. Pour gravy over roast.


This was good b/c it was long enough to leave cooking while I did other stuff...but then still short enough that I had time to start it late in the afternoon. Sometimes the slow cooker recipes I have to start around noon just to be ready in time for dinner.

Tasted really good. You don't even notice the coffee and I added potatoes and carrots to the plate. I just steamed them and added. I thought I would add to the pot with about an hour or so left but there wasn't enough liquid to cook.

Defintely enough for leftovers