Easy Pot Roast
FROM:
PREP TIME: 30
COOK TIME: 15
SERVINGS: 4
DESCRIPTION:
Good old fashioned pot roast made just the way Mom used to
INGREDIENTS:
1 17-ounce heat-and-serve beef pot roast
2 tablespoons minced shallots
1 tablespoon margarine or butter
2 tablespoons tarragon vinegar
2 cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
Hot cooked spaetzle (optional)
1 teaspoon snipped fresh tarragon
DIRECTIONS:
1. Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through.
2. In a small bowl stir together reserved meat juices and tarragon vinegar. Pour over meat. Toss fruit over top. Cover; heat for 2 minutes more. If desired, serve with cooked spaetzle. Top with snipped tarragon. Makes 4 servings.
SHOPPING LIST :
Check each Item!
1 17-ounce heat-and-serve beef pot roast
shallots
margarine or butter
tarragon vinegar
2 cups fresh, pitted fruit
snipped fresh tarragon
