Pot Roast and Vegetables

• 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
• 2 cups potato pieces
• 1 large tomato, chopped
• 1 onion, sliced
• 2 Tbsp. flour
• 4 cups hot cooked brown rice

1. Brown meat on all sides in hot oil in nonstick Dutch oven or large deep skillet.
2. Pour 1 cup water and coffee over meat.
3. Season with pepper.
4. Bring to boil; cover.
5. Simmer on low heat 1 hour.
6. Add carrots, potatoes, tomatoes and onions; simmer, covered, 45 min.
7. or until meat is done (160 degrees F) and vegetables are tender.
8. Place meat and vegetables on platter, reserving liquid in pan.
9. Cover meat and vegetables to keep warm.
10. Mix remaining water and flour until well blended.
11. Gradually add to hot liquid in pan; cook 3 to 5 min.
12. or until mixture boils and thickens, stirring constantly.
13. Simmer 3 min., stirring constantly.
14. Cut meat across grain into thin slices.
15. Serve with vegetables, gravy and rice.

extralean, oil, water, coffee, pepper, carrots, potato pieces, tomato, onion, flour, hot cooked brown rice

Taken from www.kraftrecipes.com/recipes/-22281.aspx (may not work)