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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

1. Prepare potatoe according to package directions. Stir in cheese, milk, salt and pepper; keep warm.
2. 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.
3. 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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