Picante Pot Roast
Beef pot roast gets a kick from picante sauce in this fast Tex-Mex dinner.
Ingredients
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1 16- or 17-ounce package refrigerated cooked beef pot roast with juices
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1-1/2 cups purchased sliced fresh mushrooms
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1 8-ounce bottle picante sauce
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1 14-1/2-ounce can reduced-sodium chicken broth
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1 cup quick-cooking couscous
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2 tablespoon snipped fresh cilantro
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Dairy sour cream (optional)
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Chopped fresh tomato (optional)
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Sliced avocado (optional)
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Cilantro sprigs (optional)
Directions
1.
Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2.
Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.
3.
Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.
Nutrition information
Calories 479, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 120 mg, Sodium 1000 mg, Carbohydrate 43 g, Total Sugar 2 g, Fiber 3 g, Protein 46 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 6%, Iron 31%.
Percent Daily Values are based on a 2,000 calorie diet
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