Palermo Pot Roast & Peppers with Polenta
Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients1 package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy1 tablespoon olive oil2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted2 cups prepared chunky-style pasta sauce with garlic1/2 cup red wine or beef broth1/4 cup thinly sliced fresh basil leaves1 cup quick-cooking polenta3/4 cup shredded Italian cheese blend1/4 cup shredded Italian cheese blend
- Remove pot roast from package; cut pot roast into smaller chunks. Reserve gravy for other use.
- 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.
- Meanwhile prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.
- Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.
Nutrition information per serving: 808 calories; 18 g fat; 171 mg cholesterol; 2233 mg sodium; 65 g carbohydrate; 62 g protein; 17.7 mg niacin; 1.4 mg vitamin B6; 6.2 mcg vitamin B12; 6.2 mg iron; 16 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.