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Easy Pot Roast
Ingredients
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1
17 ounce heat-and-serve beef pot roast
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2
tablespoons minced shallots
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1
tablespoon margarine or butter
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2
tablespoons tarragon vinegar
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2
cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
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Hot cooked spaetzle (optional)
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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)
- Servings Per Recipe 4,
- Calories 259,
- Protein (gm) 24,
- Carbohydrate (gm) 19,
- Fat, total (gm) 12,
- Cholesterol (mg) 64,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 93,
- Vitamin C (mg) 10,
- Sodium (mg) 459,
- Calcium (DV %) 10,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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That is NOT a recipe. Recipes teach people how to cook.
3/5/2011 04:28:27 PM Report Abuse