Pot Roast and Vegetables

photo by:kraft

The meat came out so tender. It was so easy to cut. I love how moist the meat was and the flavor of the vegetables in the meal was just right. Excellent dish!

posted by

sittinonxgo

on 7/23/2005

time

prep:

20 min

total:

3 hr 30 min

servings

total:

8 servings

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What You Need

extra-lean boneless beef pot roast (2-1/2 lb.), trimmed

tsp. oil

1-1/2

cups water, divided

3/4

cup brewed strong MAXWELL HOUSE Coffee

Pepper

carrots, cut into 1-1/2-inch chunks

cups potato pieces

large tomato, chopped

onion, sliced

Tbsp. flour

cups hot cooked brown rice

Make It

BROWN meat on all sides in hot oil in nonstick Dutch oven or large deep skillet. Pour 1 cup water and coffee over meat. Season with pepper. Bring to boil; cover. Simmer on low heat 1 hour.

ADD carrots, potatoes, tomatoes and onions; simmer, covered, 45 min. or until meat is done (160ºF) and vegetables are tender. Place meat and vegetables on platter, reserving liquid in pan. Cover meat and vegetables to keep warm.

MIX remaining water and flour until well blended. Gradually add to hot liquid in pan; cook 3 to 5 min. or until mixture boils and thickens, stirring constantly. Simmer 3 min., stirring constantly.

CUT meat across grain into thin slices. Serve with vegetables, gravy and rice.

Kraft Kitchens Tips

Creative Leftovers

Cool any leftovers; refrigerate up to 2 days. When ready to serve, spoon onto 6-inch flour tortillas. Sprinkle with KRAFT Shredded Cheddar Cheese; roll up. Place, seam-sides down, in shallow baking dish. Bake at 350°F until filling is heated through and cheese is melted.

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chicken444

posted:2/1/2005

simple, economicqal, and very tasty.

deluga1

posted:3/9/2004

I usually cook my roast in the oven with a mushroom gravy to taste. The thought of coffee in my roast was ok i'll try it and it came out very good. I hope others will give this recipe a try .

packerbaby

posted:2/20/2004

I chose to make this recipe for my husbands family, and some of our friends. It turns out everyone thinks I can cook realy good and it tasted great. They all want me to make another dinner to invite them to. This was the best.

carfrancis

posted:1/15/2004

LEESADESA2

posted:12/2/2003

IT WORKED FOR MY MOTHER IN LAW. THAT'S ALL I HAVE TO SAY ON THE SUBJECT!!!

a cook

posted:11/25/2003

Any roast tastes better and is alot more tender the slower you cook it. Even a cheap cut can come out tender enough to fall off the fork. The secret is 300 degrees for five hours in a covered roasting pan in the oven with a little water on the bottom of the pan.

ljb1354