Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
  • 10 Ratings

Refrigerated pot roast and bottled picante sauce get this beef dinner on the table fast.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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

479 calories; fat 13g; cholesterol 120mg; saturated fat 4g; carbohydrates 43g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 46g; vitamin a 291.5IU; vitamin c 5.3mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 8.3mg; vitamin b6 0.6mg; folate 24.2mcg; vitamin b12 5.6mcg; sodium 1000mg; potassium 994mg; calcium 60.6mg; iron 5.6mg.