Braised Pot Roast and Vegetables

• 1 Tbsp. oil
• 1 beef pot roast, such as rump or bottom round (2-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 1/4 tsp. each: salt and pepper
• 1 large onion, cut into 8 wedges Safeway 3 lb For $2.99 thru 02/09
• 3 large potatoes, peeled, cut into quarters Safeway 2 pkg For $5.00 thru 02/09
• 6 carrots, peeled, cut into 2-inch pieces
• 1 large tomato, coarsely chopped Safeway 1 lb For $1.29 thru 02/09

1. Preheat oven to 325F.
2. Heat oil in ovenproof nonstick Dutch oven on medium-high heat.
3. Add roast; cook until browned on all sides.
4. Combine coffee granules and 3/4 cup water; pour over roast.
5. Season with salt and pepper.
6. Add onions; cover pan with ovenproof lid.
7. Bake 1-1/2 hours.
8. Add potatoes, carrots and tomatoes; cover.
9. Continue baking 45 min.
10. to 1 hour or until roast is cooked through and tender.
11. Remove roast and vegetables from the pan, reserving juices in pan.
12. Cut roast across the grain into thin slices.
13. Serve roast and vegetables topped with the reserved meat juices.

oil, beef, coffee, salt, onion, potatoes, carrots, tomato

Taken from www.kraftrecipes.com/recipes/braised-pot-roast-vegetables-65176.aspx (may not work)