Provided courtesy of the North Dakota Beef Commission. Click here to view more great beef tips and recipes.
1 package (1 pound or more) refrigerated fullycooked boneless beef pot roast with gravy
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
1/2 cup red wine or beef broth
1/4 cup thinly sliced fresh basil leaves
shredded Italian cheese blend
Salt and pepper
Favorite pasta, cornbread, biscuits or polenta
1. Remove pot roast from package; cut pot roast
into smaller chunks. Reserve gravy for other
2. Heat oil in large nonstick skillet over mediumhigh heat until hot. Add pepper mixture; cook
and stir 2 minutes. Stir in pasta sauce and
wine; bring to a boil. Reduce heat to mediumlow. Add beef; cover and simmer 10 minutes
or until beef is heated through, stirring
occasionally. Stir in basil.
3. Meanwhile prepare pasta, cornbread, biscuits
or polenta according to package directions and
4. Serve beef and sauce with your choice of
pasta, breads or polenta. Sprinkle with Italian
Makes 4 servings.