Palermo Pot Roast & Peppers with Polenta
This recipe using a refrigerated, fully-cooked and ready-to-use pot roast was a finalist in the "Quick and Easy Beef" category of the 2003 National Beef Cook-Off.
1 package refrigerated fully-cooked boneless beef pot roast
1 tablespoon 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 ground pepper, to taste
1/4 cup shredded Italian cheese blend
- 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. Stir 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.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.