Ingredients

1 rump roast, about 3 to 4 Ibs

1/3 cup flour

1 tsp garlic powder

1/4 tsp pepper

1/2 tsp kosher salt

1 tbsp olive oil

3/4 cup espresso or strong coffee

2 tbsp red wine vinegar

1 can (10.75 oz} cream of mushroom soup

3 cloves garlic, minced

1 onion, chopped

Preparation

  1. Dredge roast in flour, garlic powder, soft and pepper
  2. Then brown on all sides in large skillet in hot olive oil. (You can skip browning, but it adds flavor and helps thicken the gravy)
  3. Combine remaining ingredients in crockpot.
  4. Add browned roast, turning to coat with liquids.
  5. Cover and cook on LOW for 8 to 10 hours.