Pot Roast with Mushroom Gravy

1 (3 ½ lb.) boneless beef roast
1 tsp. salt
1 tsp. garlic salt
1 tsp. ground black pepper
¼ c. flour
3 tbsp. vegetable oil
2 cups brewed coffee
1 can cream of mushroom soup
1 tbsp. Worcestershire sauce
1 lg. onion, sliced
3 tbsp. cornstarch
3 tbsp. water

Lightly dredge roast in flour, patting off excess flour. Brown roast on all sides in hot oil in large Dutch oven. Blend coffee, soup, and Worcestershire sauce and pour over roast; top with onions. Cover and simmer for 3 hours or until tender.

Reserve drippings to make gravy. Combine cornstarch and water. Stir into drippings. Bring mixture to a boil and cook for 1 minute or until thickened. Pour gravy over roast.

Serve over rice or egg noodles.