Easy Pot Roast

Any noodle will complement this fast roast dinner, but consider spaetzle, sold in the pasta section of supermarkets.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Easy Pot Roast
Ingredients
1
17 ounce heat-and-serve beef pot roast
2
tablespoons minced shallots
1
tablespoon margarine or butter
2
tablespoons tarragon vinegar
2
cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
 
Hot cooked spaetzle (optional)
1
teaspoon snipped fresh tarragon
Directions
  1. 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.
  2. 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
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