• 10 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 13 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 120 mg cholesterol; 1000 mg sodium. 994 mg potassium; 43 g carbohydrates; 3 g fiber; 2 g sugar; 46 g protein; 0 RE vitamin a; 292 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 24 mcg folate; 6 mcg vitamin b12; 61 mg calcium; 6 mg iron;

Reviews

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