Coffee-sauced Rump Roast

Coffee-sauced Rump Roast

3 pounds beef rump roast - (to 4 lbs) (or use a similar lean cut)
1/3 cup flour
1 teaspoon garlic powder
1/4 teaspoon freshly-ground 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, salt and pepper, then brown on all sides in 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.