Ingredients
- 1 extra lean boneless chuck pot roast (2-1/2 lb.), trimmed of any visible fat shopping list
- 2 tsp vegetable oil shopping list
- 1-1/2 cups water, divided shopping list
- 3/4 cup brewed coffee shopping list
- pepper shopping list
- 6 carrots shopping list
- 2 cups potato pieces shopping list
- 1 large tomato, chopped shopping list
- 1 onion, sliced shopping list
- 2 Tbs flour shopping list
- 4 cups cooked brown rice shopping list
How to make it
- BROWN meat on all sides in oil in nonstick Dutch oven.
- Pour 1 cup of the water and coffee over roast.
- Season with pepper.
- Bring to boil; cover.
- Reduce heat to low.
- Simmer 40 minutes.
- 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.
- 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.
- Simmer 3 minutes, stirring constantly.
- Serve with meat and vegetables over Brown Rice.
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" It was excellent "