Palermo Pot Roast & Peppers with Polenta

Take a short cut for a quick and easy meal any day of the week. Pre-cooked Pot Roast served with peppers in a tomato sauce over polenta. Your Italian grandmother would be proud.

  • 30
  • 4
  • 808
  • 62 g

Ingredients & Cooking


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


  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.

Nutrition Information

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

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Ensuring beef safety, from farm to fork

From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.

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rethink the ranch

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frequently asked questions about beef

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