Pot Roast & Peppers With Polenta
- 2 1/2 lb. beef pot roast
- 1 tbsp. olive oil
- 2 c. frozen mixed bell peppers (red, yellow and green) and onions
- 2 c. chunky pasta sauce
- 1/2 c. red wine
- 1/2 c. chopped fresh basil
- 1 c. Polenta
- 1/2 c. Italian cheese blend
- Cut refrigerated fully cooked boneless beef pot roast into smaller chunks.
- Reserve gravy for another use.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add mixed bell peppers and onions; cook, stirring, for 2 minutes.
- Stir in pasta sauce and red wine; bring to a boil.
- Reduce heat to medium-low.
- Add beef; cover and simmer for 10 minutes, stirring occasionally.
- Stir in fresh basil.
- Prepare polenta as directed on label.
- Remove from heat and whisk in shredded Italian cheese blend.
- Serve beef and sauce with polenta.
beef pot roast, olive oil, bell peppers, pasta sauce, red wine, fresh basil, polenta, italian cheese blend
Taken from www.delish.com/recipefinder/pot-roast (may not work)