PALERMO POT ROAST & PEPPERS WITH POLENTA
Edwina Gadsby, MT
Total preparation and cooking time: 30 minutes ยท Makes 4 servings
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1
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package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot
roast with gravy
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1
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tablespoon olive oil
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2
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cups frozen mixed red, yellow and green bell peppers with onions, defrosted
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2
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cups prepared chunky-style pasta sauce with garlic
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1/2
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cup red wine or beef broth
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1/4
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cup thinly sliced fresh basil leaves
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1
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cup quick-cooking polenta
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3/4
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cup shredded Italian cheese blend
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Salt and pepper
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1/4
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cup shredded Italian cheese blend
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1. Remove pot roast from package; cut pot roast into smaller chunks. Reserve
gravy for other use.
2. 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. 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. Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.
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 .
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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.