Coffee Pot Roast

Eric said this was the best pot roast he's ever had (and I agree!)

• 3 pound beef pot roast
• 1 tablespoon shortening
• 1 can (approx. 15oz) diced tomatoes with liquid
• 1 cup black coffee
• salt and pepper
• 1/2 cup chopped onion
• 1 1/2 cups diced carrots
• 2 1/2 cups diced potatoes
• 1 package frozen veggies
  
• flour mixed with cold water to thicken liquids, optional

PREPARATION:

Brown meat on all sides in shortening in heavy kettle or Dutch oven. Add tomatoes, coffee, salt and pepper. Bring to a boil. Cover and simmer for 1 1/2 hours. Add onion and carrot; simmer for 15 minutes.

Add potatoes and cook until vegetables are tender; add peas and cook for 3 or 4 minutes.

To thicken liquids: Make a paste with 1 or 2 tablespoons of flour and a little cold water; stir until smooth. Stir into hot liquid a little at a time until desired consistency is reached.
Pot roast serves 6.