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1
cup thinly sliced red onion
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1
small yellow and/or red sweet pepper, cut into thin bite-size strips
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2
cloves garlic, minced
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1
tablespoon butter
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1
16 - 17 ounce package refrigerated cooked beef pot roast with juices
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1/2
cup lightly packed basil leaves
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1
recipe Basil Mayonnaise
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4
Kaiser or onion rolls, toasted
1. In a large skillet cook onion, sweet pepper, and garlic in hot butter over medium heat 5 minutes or until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
2. Transfer pot roast to a cutting board; keep warm. Remove vegetables from skillet with a slotted spoon, reserving juices in skillet. Simmer juices until reduced to 1/4 cup, about 5 minutes. Cut pot roast into bite-size pieces. Divide basil leaves and pot roast among bun bottoms. Top with vegetable mixture and some of the juices. Spread Basil Mayonnaise on bun tops. Replace bun tops. Makes 4 sandwiches.
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1/4
cup light mayonnaise or salad dressing
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2
tablespoons snipped fresh basil
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freshly ground black pepper
In a small bowl stir together light mayonnaise or salad dressing, snipped fresh basil and a dash freshly ground black pepper.
- Servings Per Recipe 4,
- Calories 425,
- Protein (gm) 29,
- Carbohydrate (gm) 39,
- Fat, total (gm) 18,
- Cholesterol (mg) 73,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 8,
- Vitamin A (IU) 486,
- Vitamin C (mg) 45,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Sodium (mg) 784,
- Potassium (mg) 204,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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