Pot Roast and Vegetables

• 1 extra lean (2-1/2 lb.), trimmed of any visible fat
• 2 tsp. vegetable oil
• 1-1/2 cups water, divided
• 3/4 cup brewed MAXWELL HOUSE Coffee Walgreens $6.99 thru 02/06
• pepper
• 6 carrots
• 2 cups potato pieces Safeway 2 pkg For $5.00 thru 02/09
• 1 large tomato, chopped
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. flour
• 4 cups cooked MINUTE Brown Rice

1. BROWN meat on all sides in oil in nonstick Dutch oven.
2. Pour 1 cup of the water and coffee over roast.
3. Season with pepper.
4. Bring to boil; cover.
5. Reduce heat to low.
6. Simmer 40 minutes.
7. ADD carrots, potato, tomato and onion to Dutch oven; cover.
8. Simmer an additional 45 minutes or until meat and vegetables are tender.
9. Place meat and vegetables on platter; keep warm.
10. MIX remaining 1/2 cup water and flour, stirring until well blended.
11. Gradually add flour mixture to hot liquid in pan; cook, stirring constantly, until mixture boils and thickens.
12. Simmer 3 minutes, stirring constantly.
13. Serve with meat and vegetables over MINUTE Brown Rice.

extra lean, vegetable oil, water, coffee, pepper, carrots, potato, tomato, onion, flour

Taken from www.kraftrecipes.com/recipes/pot-roast-vegetables-53539.aspx (may not work)