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Coffee Sauced Rump Roast
3 pounds rump roast, trimmed -- up to 4 pounds
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
Dredge roast in flour, garlic powder, pepper and salt. Then brown on all sides in a large skillet in hot olive oil. Combine remaining ingredients in slow cooker. 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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