Picante Pot Roast

Picante Pot Roast

  • Prep: 15 min
  • Cook Time: 12 min
  • Total: 27 min
  • Serving: 4 Servings

Pot Roast is a hearty and delicious comfort food that the entire family will enjoy. Serve this picante version with a crisp green side salad and a bottle of Cabernet Sauvignon.


  • 1 16- or 17-ounce package refrigerated cooked beef pot roast with juices
  • 1-1/2 cups purchased sliced fresh mushrooms
  • 1 8-ounce bottle picante sauce
  • 1 14-1/2-ounce can reduced-sodium chicken broth
  • 1 cup quick-cooking couscous
  • 2 tablespoon snipped fresh cilantro
  • Dairy sour cream to garnish
  • Chopped fresh tomato to garnish
  • Sliced avocado to garnish


  1. Drain the pot roast over a large sauté pan and then cut the meat into 1-1/2-inch cubes. Add them to the pan along with the mushrooms and picante sauce, and then bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer the mixture, covered, for 10 minutes.
  2. In the meantime, pour the chicken broth into a saucepan and bring to a boil. Add the couscous and cook as directed. After fluffing the couscous with a fork, fold in the cilantro and then divide the mixture between 4 serving plates.
  3. Top the couscous with the picante pot roast and then garnish with dollops of sour cream, chopped fresh tomato and sliced avocado.

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