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Main dishes

Pot Roast and Vegetables

Pot Roast and Vegetables recipe
photo by:kraft
A long simmer in a Dutch oven makes this pot roast tender, moist and juicy. And the secret sauce ingredient? Fresh-brewed coffee.
20 min
3 hr 30 min
8 servings
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What You Need

 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed
tsp.  oil
cups  water, divided
cup  brewed strong MAXWELL HOUSE Coffee
 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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