Picante Pot Roast


Beef pot roast gets a kick from picante sauce in this fast Tex-Mex dinner.

Picante Pot Roast
Total Time:
20 mins


  • 1 16-17 ounce package refrigerated cooked beef pot roast with juices

  • 1 ½ cup purchased sliced fresh mushrooms

  • 1 8 ounce bottle picante sauce

  • 1 14.5 ounce can reduced-sodium chicken broth

  • 1 cup quick-cooking couscous

  • 2 tablespoon snipped fresh cilantro

  • Dairy sour cream (optional)

  • Chopped fresh tomato (optional)

  • Sliced avocado (optional)

  • Cilantro sprigs (optional)


  1. 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.

  2. 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.

  3. Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.

Nutrition Facts (per serving)

479 Calories
13g Fat
43g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 479
% Daily Value *
Total Fat 13g 17%
Saturated Fat 4g 20%
Cholesterol 120mg 40%
Sodium 1000mg 43%
Total Carbohydrate 43g 16%
Total Sugars 2g
Protein 46g
Vitamin C 5.3mg 27%
Calcium 60.6mg 5%
Iron 5.6mg 31%
Potassium 994mg 21%
Folate, total 24.2mcg
Vitamin B-12 5.6mcg
Vitamin B-6 0.6mg

*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.

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