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Pot Roast and Vegetables

Pot Roast and Vegetables recipe
photo by:kraft
exelente para una cena con la familia
posted by
veronicalopez
on 9/14/2005
time
prep:
10 min
total:
2 hr 20 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed
2
tsp.  oil
1-1/2
cups  water, divided
3/4
cup  brewed strong MAXWELL HOUSE Coffee
 Pepper
6
 carrots, cut into 1-1/2-inch chunks
1
large  red potato (10-1/2 oz.), peeled, cut into 1-1/2-inch chunks
1
 onion, sliced
1
large  tomato, chopped
2
Tbsp.  flour
4
cups  hot cooked long-grain brown rice

Make It

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

ADD vegetables and tomatoes; 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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