Expect the unexpected when you make this Make-Ahead Java Joe Pot Roast! Chili powder, barbecue sauce and coffee create a surprisingly delicious trio of flavors in this Make-Ahead Java Joe Pot Roast recipe.
1 large sweet onion, cut into 1/2-inch-thick slices
1/2 cup BULL'S-EYE Original Barbecue Sauce
1/2 lb. new potatoes (1-1/2 inch), quartered
1/2 lb. baby carrots, cut lengthwise in half
1/2 cup fat-free reduced-sodium beef broth
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Let's Make It
Mix first 3 ingredients; press evenly onto meat. Place in freezer-weight resealable plastic bag. Add onions and barbecue sauce; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
Empty contents of bag into slow cooker. Add potatoes, carrots and broth; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours).
Transfer meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce in slow cooker; discard fat. Serve sauce over meat and vegetables.
Serve with steamed green beans and mashed potatoes.
Prepare using your favorite flavor of BULL'S-EYE Barbecue Sauce.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.