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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
Ingredients
  • 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
Directions

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

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