Prep
15-30 mins
Cook
2 HRS 30 MIN
Calories
210
Ingredients
1 tbsp
oil
1
beef rump roast (2-1/2 lb.)
1 tbsp
MAXWELL HOUSE Instant Coffee
1/4 tsp
pepper
1 large
onion, cut into 8 wedges
3 large
potatoes, peeled, cut into quarters
6
carrots, peeled, cut into 2-inch pieces
1 large
tomato, coarsely chopped
Instructions
Step 1
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.
Step 2
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.
Step 3
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.