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.