Braised Rump Roast and Vegetables

Ingredients

• 6  carrots peeled cut into 2-inch pieces
• 1 Tbsp maxwell house coffee instant
• 1 Tbsp oil 
• 1 large onion cut into 8 wedges
• 0.3 tsp pepper 
• 3 large potatoes peeled cut into quarters
• 2.5 lb beef rump roast 
• 1 large tomatoes coarsely chopped

Equipment

• frying pan
• oven
• dutch oven

Directions

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. Season with salt and pepper.
5. Add onions; cover pan with ovenproof lid.
6. Bake 1-1/2 hours.
7. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
8. Remove roast and vegetables from the pan, reserving juices in pan.
9. Cut roast across the grain into thin slices.
10. Serve roast and vegetables topped with the reserved meat juices.