1 (3 1/2 to 4 pound) boneless rump roast
2 tablespoons cooking oil
1 yellow onion, quartered
4 cloves garlic, halved
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.

Make small cuts in roast; insert garlic halves.

Heat the oil in a heavy roasting pan or Dutch oven, and sear roast on all sides. Add the onions, tomato paste, coffee and water to pan roast for 30 minutes.

Reduce heat to 375 degrees F and cook for 1 1/2 hours more or until roast is done the way you wish. Remove the roast to warm serving dish; let cool slightly, then slice.

Stir butter and wine into pan juices and serve with roast.

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