1 (3 1/2 lb.) boneless beef rump roast (or a less expensive chuck roast)
2 large garlic cloves, thinly sliced
1 tsp. salt
1 tsp. garlic salt
1 tsp. pepper
1/4 c. flour
3 tbsp. vegetable oil
2 c. black coffee
1 can cream of mushroom soup
1 tbsp. Worcestershire sauce
1 large onion, sliced
3 tbsp. cornstarch
3 tbsp. water

This works on any size roast. Preheat oven to 375°F. Have roast standing at room temperature for 45 minutes. At 3:00 p.m., place roast in oven and cook for 1 hour. Turn oven off. KEEP DOOR CLOSED. Forty-five minutes before serving, turn oven on to 300°F. At the end of this time, remove roast; cover with foil for 10 minutes before slicing. Roast will be juicy and medium-rare. Perfect every time.