1 extra lean beef pot roast (2-1/2 lb.), trimmed of any visible fat 
					2 tsp. oil
					1-1/2 cups water, divided
					3/4 cup brewed MAXWELL HOUSE Coffee
					Pepper
					6 carrots
					2 cups potato pieces
					1 large tomato, chopped
					1 onion, sliced
					2 Tbsp. flour
					4 cups cooked MINUTE Brown Rice

                                Brown meat on all sides in oil in nonstick Dutch oven.
				Pour 1 cup of the water and coffee over meat.  
				Season with pepper. 
				Bring to boil; cover. 
				Reduce heat to low; simmer 1 hour. 
				Add carrots, potatoes, tomatoes and onion to Dutch oven; cover.
				Simmer an additional 45 minutes or until meat is cooked 
					through and vegetables are tender. 
				Place meat and vegetables on platter, reserving liquid in pan. 
				Keep meat warm. 
				Mix remaining 1/2 cup water and flour until well blended. 
				Gradually add to hot liquid in pan; cook until mixture boils 
					and thickens, stirring constantly.
				Simmer 3 minutes, stirring constantly.
				Slice meat across grain into thin slices. Serve with vegetables, 
					gravy and rice.