Picante Pot Roast
16 ounce package refrigerated cooked beef pot roast with juices
cups purchased sliced fresh mushrooms
8 ounce bottle picante sauce
14 1/2 ounce can reduced-sodium chicken broth
cup quick-cooking couscous
tablespoons snipped fresh cilantro
Dairy sour cream (optional)
Chopped fresh tomato (optional)
Sliced avocado (optional)
Cilantro sprigs (optional)
- Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.
- Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.
Nutrition Facts(Picante Pot Roast)
- Per serving:
- 479 kcal cal.,
- 13 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 120 mg chol.,
- 1000 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 2 g sugar,
- 46 g pro.
- Percent Daily Values are based on a 2,000 calorie diet