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

1. Cut refrigerated fully cooked boneless beef pot roast into smaller chunks.
2. Reserve gravy for another use.
3. Heat olive oil in large nonstick skillet over medium-high heat.
4. Add mixed bell peppers and onions; cook, stirring, for 2 minutes.
5. Stir in pasta sauce and red wine; bring to a boil.
6. Reduce heat to medium-low.
7. Add beef; cover and simmer for 10 minutes, stirring occasionally.
8. Stir in fresh basil.
9. Prepare polenta as directed on label.
10. Remove from heat and whisk in shredded Italian cheese blend.
11. 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)