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Pot Roast and Vegetables Recipe

  • 8servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3, C, E, P
MineralsFluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 extra lean boneless chuck pot roast (2-1/2 lb.), trimmed of any visible fat

  2. 2 tsp vegetable oil

  3. 1-1/2 cups water , divided

  4. 3/4 cup brewed coffee

  5. pepper

  6. 6 carrots

  7. 2 cups potato pieces

  8. 1 large tomato , chopped

  9. 1 onion , sliced

  10. 2 Tbs flour

  11. 4 cups cooked brown rice

Instructions Jump to Ingredients ↑

  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. Simmer an additional 45 minutes or until meat and vegetables are tender. Place meat and vegetables on platter; keep warm.

  8. MIX remaining 1/2 cup water and flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan; cook, stirring constantly, until mixture boils and thickens.

  9. Simmer 3 minutes, stirring constantly.

  10. Serve with meat and vegetables over Brown Rice.

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