Caliente Pot Roast

Refrigerated pot roast and bottled picante sauce get this beef dinner on the table fast.

Caliente Pot Roast + enlarge image
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5 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
20 mins
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Caliente Pot Roast

Ingredients
1
16 ounce package refrigerated cooked beef pot roast with juices
1 1/2
cups purchased sliced fresh mushrooms
1
8 ounce bottle picante sauce
1
14 1/2 ounce can reduced-sodium chicken broth
1
cup quick-cooking couscous
2
tablespoons snipped fresh cilantro
 
Dairy sour cream (optional)
 
Chopped fresh tomato (optional)
 
Sliced avocado (optional)
 
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 atop hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.

Nutrition Facts

(Caliente Pot Roast)
    Per serving:
  • 479 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 120 mg chol.,
  • 1000 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 46 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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