Easy Pot Roast


Any noodle will complement this fast roast dinner, but consider spaetzle, sold in the pasta section of supermarkets.

Easy Pot Roast
Total Time:
25 mins


  • 1 17 ounce heat-and-serve beef pot roast

  • 2 tablespoon minced shallots

  • 1 tablespoon margarine or butter

  • 2 tablespoon tarragon vinegar

  • 2 cup 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 (per serving)

259 Calories
12g Fat
19g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 259
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 64mg 21%
Sodium 459mg 20%
Total Carbohydrate 19g 7%
Protein 24g
Vitamin C 10mg 50%
Calcium 10.1mg 1%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles