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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