Picante Pot Roast

Beef pot roast gets a kick from picante sauce in this fast Tex-Mex dinner.

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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Picante Pot Roast

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.
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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
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