Finalist in the "Quick
and Easy Beef" category of the 2003 National Beef Cook-Off.
Palermo Pot
Roast & Peppers with Polenta
- 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 provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
