SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Easy Pot Roast

Makes: 4 servings
Start to Finish 25 mins
Easy Pot Roast
  • 1 17  ounce  heat-and-serve beef pot roast
  • 2  tablespoons  minced shallots
  • 1  tablespoon  margarine or butter
  • 2  tablespoons  tarragon vinegar
  • 2  cups  fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
  •  Hot cooked spaetzle (optional)
  • 1  teaspoon  snipped fresh tarragon

1. Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through.

2. In a small bowl stir together reserved meat juices and tarragon vinegar. Pour over meat. Toss fruit over top. Cover; heat for 2 minutes more. If desired, serve with cooked spaetzle. Top with snipped tarragon. Makes 4 servings.

Nutrition Facts (Easy Pot Roast)
  • Servings Per Recipe 4,
  • cal. (kcal) 259,
  • Fat, total (g) 12,
  • chol. (mg) 64,
  • sat. fat (g) 5,
  • carb. (g) 19,
  • fiber (g) 2,
  • pro. (g) 24,
  • vit. A (RE) 93,
  • vit. C (mg) 10,
  • sodium (mg) 459,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe