Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Pot Roast and Vegetables
Upload Image

Pot Roast and Vegetables

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
What You Need
Select All
8 servings
Original recipe yields 8 servings
2 tsp. vegetable oil
1-1/2 cups water, divided
3/4 cup brewed MAXWELL HOUSE Coffee
pepper
6 carrot s
2 cups potato pieces
1 large tomato, chopped
1 onion, sliced
2 Tbsp. flour
4 cups cooked MINUTE Brown Rice
Add To Shopping List
Let's Make It
1
BROWN meat on all sides in oil in nonstick Dutch oven. Pour 1 cup of the water and coffee over roast. Season with pepper. Bring to boil; cover. Reduce heat to low. Simmer 40 minutes.
2
ADD carrots, potato, tomato and onion to Dutch oven; cover. Simmer an additional 45 minutes or until meat and vegetables are tender. Place meat and vegetables on platter; keep warm.
3
MIX remaining 1/2 cup water and flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan; cook, stirring constantly, until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve with meat and vegetables over MINUTE Brown Rice.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* 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.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews