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Picante Pot Roast




Source of Recipe


BGH.com


List of Ingredients




1 16- or 17-ounce package refrigerated cooked beef pot roast with juices
1-1/2 cups purchased sliced fresh mushrooms
1 8-ounce bottle picante sauce
1 14-1/2-ounce can reduced-sodium chicken broth
1 cup quick-cooking couscous
2 tablespoon snipped fresh cilantro
Dairy sour cream (optional)
Chopped fresh tomato (optional)
Sliced avocado (optional)
Cilantro sprigs (optional)


Recipe



1. Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.

3. Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs.


Makes 4 to 6 servings.