Easy Pot Roast
17 ounce heat-and-serve beef pot roast
tablespoons minced shallots
tablespoon margarine or butter
tablespoons tarragon vinegar
cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
Hot cooked spaetzle (optional)
teaspoon snipped fresh tarragon
- Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through.
- In a small bowl stir together reserved meat juices and tarragon vinegar. Pour over meat. Toss fruit over top. Cover; heat for 2 minutes more. If desired, serve with cooked spaetzle. Top with snipped tarragon. Makes 4 servings.
Nutrition Facts(Easy Pot Roast)
- Per serving:
- 259 kcal cal.,
- 12 g fat
- (5 g sat. fat,
- 64 mg chol.,
- 459 mg sodium,
- 19 g carb.,
- 2 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet