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.
KRAFT KITCHENS TIPS
Take a Shortcut
Substitute 1 bag (16 oz.) baby carrots for the 6 cut-up carrots.
Substitute 3/4 cup strong brewed MAXWELL HOUSE Coffee for the MAXWELL HOUSE Instant Coffee mixed with the water.
RECIPE COURTESY OF KRAFT FOODS