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Caliente Pot Roast

Makes: 4 to 6 servings
Start to Finish 20 mins
Caliente Pot Roast
Ingredients
  • 1 16 - 17  ounce package  refrigerated cooked beef pot roast with juices
  • 1 1/2  cups  purchased sliced fresh mushrooms
  • 1 8  ounce bottle  picante sauce
  • 1 14 1/2 ounce can  reduced-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 (RE) 0,
  • 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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