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| | | |  | | | Cook's Tip: The following brands of fully-cooked boneless beef pot roast have received the beef industry's Mark of Quality for exceptional taste and satisfaction: Harris Ranch®, Hormel®, John Morrell® Convenient Cuisine™, Mosey's® Time for Dinner™, Prima Della™, Red Oak Farms®, RMH® Quick and Easy™ and Schwan's®.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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American Beef Pot Roast & Cheesy Mashed Potatoes
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Ingredients: |
| 1 |
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package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy |
| 1 |
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package (16 to 20 ounces) refrigerated or frozen ready-to-eat mashed potatoes |
| 1/3 |
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cup crumbled blue cheese |
| 1 |
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tablespoon milk |
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Salt and pepper |
| 1 |
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teaspoon coarse-grain or Dijon-style mustard |
| 3/4 |
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cup canned Cheddar-flavored French-fried onions |
| 1 |
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tablespoon chopped fresh parsley |
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Instructions: |
| 1. |
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Prepare potatoes according to package directions. Stir in cheese, milk and salt and pepper as desired; keep warm. |
| 2. |
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Meanwhile remove pot roast from package. Transfer gravy to 2-quart microwave-safe casserole. Stir in mustard. Cut pot roast into 1-inch pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 minutes or until hot, stirring once. |
| 3. |
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Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley. |
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| Makes 4 servings |
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| | | | | Nutrition information per serving: 717 calories; 54 g protein; 40 g carbohydrate; 23 g fat; 1,643 mg sodium; 166 mg cholesterol; 6.8 mg niacin; 0.6 mg vitamin B6; 6.3 mcg vitamin B12; 5.3 mg iron; 15.2 mg zinc. |
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