1 (4 lb.) round rump or boneless chuck beef roast
1 jar (5 oz.) stuffed olives
1 med. size onion, chopped
1 jar baby carrots, strained
1 c. water
1 tbsp. instant coffee
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 c. light or table cream
2 tbsp. flour

Make slashes about 1/2 inch deep and 2 inches apart all the way around meat. Push an olive deep into each cut. Brown beef in its own fat in a Dutch oven over medium heat or electric skillet. Remove and set aside. Saute onion until soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper. Return meat to pan and cover. Simmer turning meat once or twice for 3 hours or until tender. Remove to a heated platter. Keep hot while making gravy. Skim off fat. Measure 2 tbsp. back into pan. Add cream and water if needed to make 2 cups. Blend flour into fat in pan stirring until bubbly. Stir in the 2 cups liquid cooking until gravy thickens. Carve meat into 1/4 inch thick slices. Serve with gravy on rice or noodles.