Pot Roast and Vegetables

• 1 extra-lean boneless beef pot roast (2-1/2 lb.), trimmed Safeway 1 lb For $4.99 thru 02/09
• 2 tsp. oil
• 1-1/2 cups water, divided
• 3/4 cup brewed strong MAXWELL HOUSE Coffee Walgreens $6.99 thru 02/06
• pepper
• 6 carrots, cut into 1-1/2-inch chunks
• 1 large red potato (10-1/2 oz.), peeled, cut into 1-1/2-inch chunks King Sooper's 5 lb For $1.88 thru 02/09
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1 large tomato, chopped
• 2 Tbsp. flour
• 4 cups hot cooked long-grain brown rice

1. Brown meat on all sides in hot oil in nonstick Dutch oven or deep large 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 vegetables and tomatoes; 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, red potato, onion, tomato, flour, hot cooked

Taken from www.kraftrecipes.com/recipes/pot-roast-vegetables-53537.aspx (may not work)