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Make-Ahead Java Joe Pot Roast

  • 8servings
  • 435minutes
  • 230calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. MAXWELL HOUSE Instant Coffee

  2. 1 Tbsp. chili powder

  3. 1 Tbsp. brown sugar

  4. 1 boneless beef chuck eye roast (2 lb.), trimmed of visible fat

  5. 1 large sweet onion , cut into 1/2-inch-thick slices

  6. 1/2 cup BULL'S-EYE Original Barbecue Sauce

  7. 1/2 lb. new potatoes (1-1/2 inch), quartered

  8. 1/2 lb. baby carrots , cut lengthwise in half

  9. 1/2 cup fat-free reduced-sodium beef broth

Instructions Jump to Ingredients ↑

  1. MIX first 3 ingredients; press evenly onto meat. Place in freezer-weight resealable plastic bag. Add onions and barbecue sauce; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.

  2. EMPTY contents of bag into slow cooker. Add potatoes, carrots and broth; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 to 6 hours).

  3. TRANSFER meat to cutting board; cut across the grain into thin slices. Place on platter; surround with vegetables. Skim fat from sauce in slow cooker; discard fat. Serve sauce over meat and vegetables.

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