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.
Help your family eat right with this variation of a classic recipe. The carrots are an excellent source of vitamin A and the beef provides iron.
Use Your Stove
To cook the pot roast on top of the stove instead of in the oven, brown roast in Dutch oven as directed. Add remaining ingredients; cover with lid. Reduce heat to low; simmer 2 to 2-1/2 hours or until roast is cooked through and tender.
How to Make The Gravy
Remove the cooked roast and vegetables from pan as directed; cover to keep warm. Add 1/4 cup water to 2 Tbsp. flour; stir until well blended. Gradually add to meat juices in pan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to medium-low; simmer 3 min., stirring constantly. Serve over roast and vegetables as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.