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Braised Pot Roast And Vegetables

  • Prep Time: 20 Minutes (Total time: 2 Hours 50 Minutes)
  • Serving Size: 10
  • 1 tablespoon Oil
  • 1 Beef Pot Roast, Such As Rump Or Bottom Round (Two & Half Pounds)
  • 1 tablespoon MAXWELL HOUSE Instant Coffee
  • 1/4 Teaspoon each: Salt And Pepper
  • 1 large Onion, Cut Into 8 Wedges
  • 3 large Potatoes, Peeled, Cut Into Quarters
  • 6 Carrots, Peeled, Cut Into 2 Inches Pieces
  • 1 large Tomato, Coarsely Chopped
  • PREHEAT oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.

    BAKE 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.

    REMOVE roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.


    Take a Shortcut

    Substitute 1 bag (16 oz.) baby carrots for the 6 cut-up carrots.

    Great Substitute

    Substitute 3/4 cup strong brewed MAXWELL HOUSE Coffee for the MAXWELL HOUSE Instant Coffee mixed with the water.