A long simmer in a Dutch oven makes this pot roast tender, moist and juicy. And the secret sauce ingredient? Fresh-brewed coffee.
What You Need
Original recipe yields 8 servings
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
6 carrots, cut into 1-1/2-inch chunks
2 cups potato pieces
1 large tomato, chopped
1 onion, sliced
2 Tbsp. flour
4 cups hot cooked brown rice
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.