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| | | |  | | | Cook's Tip: The following brands of fully-cooked boneless beef pot roast have received the beef industry's Mark of Quality for exceptional taste and satisfaction: Harris Ranch®, Hormel®, John Morrell® Convenient Cuisine™, Mosey's® Time for Dinner™, Prima Della™, Red Oak Farms®, RMH® Quick and Easy™ and Schwan's®.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Palermo Pot Roast & Peppers with Polenta
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Ingredients: |
| 1 |
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package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy |
| 1 |
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tablespoon olive oil |
| 2 |
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cups frozen mixed red, yellow and green bell peppers with onions, defrosted |
| 2 |
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cups prepared chunky-style pasta sauce with garlic |
| 1/2 |
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cup red wine or beef broth |
| 1/4 |
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cup thinly sliced fresh basil leaves |
| 1 |
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cup quick-cooking polenta |
| 3/4 |
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cup shredded Italian cheese blend |
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Salt and pepper |
| 1/4 |
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cup shredded Italian cheese blend |
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Instructions: |
| 1. |
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Remove pot roast from package; cut pot roast into smaller chunks. Reserve gravy for other use. |
| 2. |
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Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through, stirring occasionally. Stir in basil. |
| 3. |
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Meanwhile prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired. |
| 4. |
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Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 808 calories; 62 g protein; 65 g carbohydrate; 18 g fat; 2,233 mg sodium; 171 mg cholesterol; 17.7 mg niacin; 1.4 mg vitamin B6; 6.2 mcg vitamin B12; 6.2 mg iron; 16.0 mg zinc. |
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