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Picante Pot Roast
Ingredients
-
1
16 - 17 ounce package refrigerated cooked beef pot roast with juices
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1 1/2
cups purchased sliced fresh mushrooms
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1
8 ounce bottle picante sauce
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1
14 1/2 ounce can reduced-sodium chicken broth
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1
cup quick-cooking couscous
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2
tablespoons snipped fresh cilantro
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Dairy sour cream (optional)
-
Chopped fresh tomato (optional)
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Sliced avocado (optional)
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Cilantro sprigs (optional)
Directions
1. 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.
2. 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.
3. 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)
- Servings Per Recipe 4,
- Calories 479,
- Protein (gm) 46,
- Carbohydrate (gm) 43,
- Fat, total (gm) 13,
- Cholesterol (mg) 120,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 2,
- Vitamin A (IU) 292,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 6,
- Sodium (mg) 1000,
- Potassium (mg) 994,
- Calcium (DV %) 61,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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