Main dishes

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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adembkoski

posted:12/2/2008

Very good.

kesparza22

posted:10/5/2008

This is a great "meat & potatoes" meal for the family, especially on a fall or winter evening. I actually use about double the amount of coffee and a little more water to make the meal more stew like. The meal works great with browned stew meat instead of pot roast if you're short on time.

a cook

posted:12/13/2007

the rate on this meal is a 8

Alice_23

posted:5/28/2007

My 3 year old is a die hard chicken fan, yet downed 3 bowls of this! husband and I loved it too!

georgebrown

posted:2/14/2007

Try substituting parsnips for carrots for a little sweeter flavor. Also use 1/2 tsp garlic for extra flavor.

cherrytf

posted:3/1/2006

my picky eater child's fave

anniemcwilliams

posted:2/21/2006

used oleo to brown after dredging meat in onion powder and pepper. added 1 tsp catsup and 1/4 cup tomato juice, a quart of leftover morning coffee and enough water to clean out the catsup bottle. the secret to tender meat is to cook it low and slow

sittinonxgo

posted:7/23/2005

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!

ctriglia

posted:7/9/2005

it was good, but next time i won't use the coffee in it

bertalove

posted:2/27/2005

ma&miss lois sunday roast

servings

total:
8 servings

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

Low sodium

Diabetes Center

carb choices

carb choices:
2-1/2

diet exchange

2 Starch + 1 Vegetable + 2 Meat (L) + 1 Fat

nutrition bonus

Your family is sure to enjoy this flavorful low-calorie, low-sodium meal that's an excellent source of vitamin A from the carrots. And as a bonus, it's also low in fat.

nutritional info per serving

per serving

Calories

310

Total fat

7 g

Saturated fat

2 g

Cholesterol

60 mg

Sodium

80 mg

Carbohydrate

37 g

Dietary fiber

4 g

Sugars

5 g

Protein

24 g

Vitamin A

160 %DV

Vitamin C

10 %DV

Calcium

4 %DV

Iron

20 %DV

Healthy Living Information