1. Heat large heavy nonstick skillet over medium heat until hot. Combine walnuts and ¼ cup of the plum sauce in skillet, stirring to coat evenly. Cook 5 to 10 minutes or until most of the moisture has evaporated and walnuts are slightly glazed, stirring frequently. (Do not allow walnuts to scorch.) Transfer walnuts to plate; spread to separate.

2. Meanwhile remove beef pot roast from package; set aside. Measure 1 cup of the gravy and place in same skillet; discard any remaining gravy or reserve for other use. Stir in remaining plum sauce and pepper, as desired, heat over medium heat until hot, stirring occasionally.

3. Cut pot roast into 1-inch pieces. Add to skillet; cook over medium-low heat 5 to 6 minutes or until beef is heated through, stirring occasionally.

4. Meanwhile steam or microwave broccoli until tender. Season with salt and pepper, as desired; keep warm.

5. Cook rice according to package directions; keep warm.

6. Place rice in center of plate; spoon beef and gravy over rice. Arrange broccoli and walnuts around rice. Garnish with plums, if desired.

Cook's Tip: Broccoli florets are available prepackaged and ready to use in the produce section of the supermarket.

Note: The amount of gravy in fully-cooked pot roast products varies. If your package does not contain 1 cup, make up the difference with beef broth or water.