Coffee Roast Beef

This method of preparing a beef roast was often used by cowboys and ranch hands while out on the range.

1 (3 1/2 to 4 pound) boneless rump roast
2 tablespoons vegetable oil
1 yellow onion, cut into quarters
4 cloves garlic, cut in half
1 tablespoon tomato paste
2 cups medium strength black coffee
2 cups water
1 tablespoon butter
1/2 cup red wine

Preheat oven to 450 degrees F. Using a sharp knife, make very small cuts in the roast and insert the garlic halves. Heat the oil in a heavy roasting pan or Dutch oven (cast iron works best) and sear the roast on all sides. Add the onion quarters, tomato paste, coffee and water to the pan and bake for 30 minutes.

Reduce the heat to 375 degrees F and bake for 1 1/2 hours more or until the roast is done to taste. Remove the roast to a warm platter, let cool slightly and then slice. Stir the butter and wine into the pan juices and serve with the sliced roast.

Serves 8 to 10.