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Caliente Pot Roast

Makes: 4 to 6 servings

Start to Finish 20 mins

Ingredients

1 16 - 17 ounce packagerefrigerated cooked beef pot roast with juices
1 1/2 cups purchased sliced fresh mushrooms
1 8 ounce bottlepicante sauce
1 14 1/2ounce canreduced-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoons snipped fresh cilantro
Dairy sour cream (optional)
Chopped fresh tomato (optional)
Sliced avocado (optional)
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 atop hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.

Nutrition Facts (Caliente Pot Roast)

Servings Per Recipe 4,
cal. (kcal) 479,
Fat, total (g) 13,
chol. (mg) 120,
sat. fat (g) 4,
carb. (g) 43,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 2,
pro. (g) 46,
vit. A (IU) 292,
vit. C (mg) 5,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 8,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 24,
Cobalamin (Vit. B12) (�g) 6,
sodium (mg) 1000,
Potassium (mg) 994,
calcium (mg) 61,
iron (mg) 6,
Percent Daily Values are based on a 2,000 calorie diet

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