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Main dishes

Braised Pot Roast and Vegetables

Braised Pot Roast and Vegetables recipe
photo by:kraft
It's hard to believe that a simple braised pot roast can be this delicious. Some vegetables, salt, pepper and a long simmer are all it takes.
20 min
2 hr 50 min
10 servings
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What You Need

Tbsp.  oil
 beef pot roast, such as rump or bottom round (2-1/2 lb.)
Tbsp.  MAXWELL HOUSE Instant Coffee
tsp.  each: salt and pepper
large  onion, cut into 8 wedges
large  potatoes, peeled, cut into quarters
 carrots, peeled, cut into 2-inch pieces
large  tomato, coarsely chopped

Make It

PREHEAT oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.

BAKE 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.

REMOVE roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

Kraft Kitchens Tips

Use Your Stove
To cook the pot roast on top of the stove instead of in the oven, brown roast in Dutch oven as directed. Add remaining ingredients; cover with lid. Reduce heat to low; simmer 2 to 2-1/2 hours or until roast is cooked through and tender.
How to Make The Gravy
Remove the cooked roast and vegetables from pan as directed; cover to keep warm. Add 1/4 cup water to 2 Tbsp. flour; stir until well blended. Gradually add to meat juices in pan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to medium-low; simmer 3 min., stirring constantly. Serve over roast and vegetables as directed.
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