Pot Roast and Vegetables

Ingredients

• 6  carrots cut into 1-1/2-inch chunks
• 4 cups brown rice hot cooked
• 2.5 lb extra-lean beef pot roast boneless trimmed
• 2 Tbsp flour 
• 2 tsp oil 
• 1  onion sliced
• 8 servings bell pepper 
• 2 cups potato pieces 
• 0.8 cup strong maxwell house coffee brewed
• 1 large tomatoes chopped
• 1.5 cups water divided

Equipment

• frying pan
• dutch oven

Directions

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. Season with pepper. Bring to boil; cover. Simmer on low heat 1 hour.
3. Add carrots, potatoes, tomatoes and onions; simmer, covered, 45 min. or until meat is done (160F) and vegetables are tender.
4. Place meat and vegetables on platter, reserving liquid in pan. Cover meat and vegetables to keep warm.
5. Mix remaining water and flour until well blended. Gradually add to hot liquid in pan; cook 3 to 5 min. or until mixture boils and thickens, stirring constantly. Simmer 3 min., stirring constantly.
6. Cut meat across grain into thin slices.
7. Serve with vegetables, gravy and rice.