Coffee Pot Roast Wednesday, August 1, 2007
3 lb beef pot roast, trimmed of any excess fat
1 TBSP cooking oil
1 can (approx. 15oz) diced tomatoes with liquid
1 cup black coffee
salt and pepper
1 cup chopped onion
1 1/2 cups diced carrots
2 1/2 cups diced potatoes
1 package (10 ounces) frozen green peas
flour mixed with cold water to thicken liquids, optional
Brown meat on all sides in oil in heavy kettle or Dutch oven. Add tomatoes, coffee, salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 1 ½ hours. Add onion, carrot; and potatoes. Bring back to a boil and reduce to a simmer for about 25 minutes or until vegetables are tender; add peas and cook for 3 or 4 minutes. To serve, place meat on a platter and spoon vegetables around it. Thicken liquid and pour over meat and vegetables. Serve at once.
To thicken liquids: Make a paste with 2 TBSP flour and a little cold water; stir until smooth. Stir into hot liquid and cook until desired consistency is reached.