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Caliente Pot Roast
Ingredients
- 1 16 - 17 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 1/2ounce 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)
- Servings Per Recipe 4,
- cal. (kcal) 479,
- Fat, total (g) 13,
- chol. (mg) 120,
- sat. fat (g) 4,
- carb. (g) 43,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 46,
- vit. A (IU) 292,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 6,
- sodium (mg) 1000,
- Potassium (mg) 994,
- calcium (mg) 61,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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