Pot Roast and Vegetables

Name: Pot Roast and Vegetables
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 6 carrots, cut into 1-1/2-inch chunks; 946 milliliters hot cooked brown rice; 907 grams extra-lean boneless beef pot roast , trimmed; 2 Tbsps flour; 2 teaspoons oil; 1 onion, sliced; 8 servings pepper; 473 milliliters potato pieces; 177 milliliters brewed strong MAXWELL HOUSE Coffee; 1 large tomato, chopped; 237 milliliters water, divided

Pot Roast and Vegetables is a dairy free recipe with 8 servings. This main course has 339 calories, 29g of protein, and 8g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. If you have oil, onion, extra-lean beef pot roast, and a few other ingredients on hand, you can make it. To use up the cooked brown rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

Instructions

Brown meat on all sides in hot oil in nonstick Dutch oven or large deep skillet.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Pour 1 cup water and coffee over meat. Season with pepper. Bring to boil; cover. Simmer on low heat 1 hour.

Ingredients you will need

Coffee

Pepper

Water

Meat

Add carrots, potatoes, tomatoes and onions; simmer, covered, 45 min. or until meat is done (160F) and vegetables are tender.

Ingredients you will need

Vegetable

Potato

Tomato

Carrot

Onion

Meat

Place meat and vegetables on platter, reserving liquid in pan. Cover meat and vegetables to keep warm.

Ingredients you will need

Vegetable

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

All Purpose Flour