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This quick and easy, shortcut
pot roast recipe was a Finalist in the "Quick and Easy Beef"
category of the 2003 National Beef Cook-Off.
American
Beef Pot Roast & Cheesy Mashed Potatoes
- 1 package refrigerated
fully-cooked boneless beef pot roast with gravy
1 (16 to 20-ounce) package refrigerated or frozen ready-to-eat
mashed potatoes
1/3 cup crumbled blue cheese
1 tablespoon milk
Salt and ground pepper, to taste
1 teaspoon coarse-grain or Dijon-style mustard
3/4 cup canned cheddar-flavored French-fried onions
1 tablespoon chopped fresh parsley
- Prepare potatoes according
to package directions. Stir in cheese, milk, salt and pepper;
keep warm.
- Meanwhile, remove pot
roast from package. Trasnfer gravy to 2-quart microwave safe
casserole. Stir in mustard. Cut pot roast into 1-inch pieces.
Combine beef with gravy mixture. Cover and microwave on HIGH
6 to 9 minutes or until hot, stirring once.
- Transfer beef mixture
to platter; spoon potatoes around beef. Sprinkle with onions
and parsley.
Makes 4 servings.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
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