Easy Pot Roast
Any noodle will complement this fast roast dinner, but consider spaetzle, sold in the pasta section of supermarkets.
- Makes: 4 servings
- Start to Finish: 25 mins
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
Related CategoriesBeef Recipes, Dinner Recipes, Fruit Salad Recipes, Healthy Dinners, Healthy Recipes, Heart Healthy Dinners, Heart-Healthy Recipes, Italian Recipes, Low Fat Recipes, Pasta Recipes, Quick and Easy Dinners, Quick and Easy Healthy Dinner Recipes, Quick and Easy Healthy Recipes, Quick and Easy Recipes, Slow Cooker Beef Recipes