PALERMO POT ROAST & PEPPERS WITH POLENTA

Palermo Pot Roast & Peppers with Polenta --
30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy
  2. 1 tablespoon olive oil
  3. 2 cups frozen mixed red, yellow and green bell peppers with onions, defrosted
  4. 2 cups prepared chunky-style pasta sauce with garlic
  5. 1/2 cup red wine or beef broth
  6. 1/4 cup thinly sliced fresh basil leaves
  7. 1 cup quick-cooking polenta
  8. 3/4 cup shredded Italian cheese blend
  9. 1/4 cup shredded Italian cheese blend

INSTRUCTIONS FOR PALERMO POT ROAST & PEPPERS WITH POLENTA

  1. Remove pot roast from package; cut pot roast into smaller chunks. Reserve gravy for other use.
  2. Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; cook and stir 2 minutes. Stir in pasta sauce and wine; bring to a boil. Reduce heat to medium-low. Add beef; cover and simmer 10 minutes or until beef is heated through, stirring occasionally. Stir in basil.
  3. Meanwhile prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.
  4. Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.
Comments (1)
Usage Guidelines.

bellonto

Hmm, smells so good I can't wate untill it is done. So simple. I changed it a bit as I have a mild tongue. I used one pkg of Taco Bell Mild sauce added a couple slivered lemon peel and used one pkg. of Truvia in place of sugar, this will cut down callories. But, oh, boy it smells good.