Palermo Pot Roast & Peppers with Polenta
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Servings
Serves 4
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
- 1 package refrigerated fully-cooked boneless beef pot roast
- 1 Tbsp. 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
- salt and pepper, to taste
- 1/4 cup shredded Italian cheese blend
Instructions
Remove pot roast from package; cut pot roast into smaller chunks.
Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixutre; cook and stir 2 minutes. Sitr 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.
Meanwhile, prepare polenta according to package directions. Remove from heat and whisk in 3/4 cup cheese. Season with salt and pepper, as desired.
Serve beef and sauce with polenta. Sprinkle with 1/4 cup cheese.
Nutritional Information
Nutrition Info per serving: (3 oz. roast with toppings) using red wine: 531 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 65 mg cholesterol; 670 mg sodium; 52 g carbohydrate; 7.5 g fiber; 43 g protein; 7.4 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 3.9 mg iron; 32.3 mcg selenium; 6.9 mg zinc.




