Picante Pot Roast

Recipe created by SheKnows on May 1, 2011
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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.

Ingredients

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

Directions

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.
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.
Top the couscous with the picante pot roast and then garnish with dollops of sour cream, chopped fresh tomato and sliced avocado.