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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mitzi Sentiff of Annapolis, Maryland uses a packaged pot roast dinner jazzed up with a few additional ingredients to give it that slow-cooked flavor. âYou might think this is too good to be true, but believe it,â writes Mitzi. âServe it with a salad or veggie side dish and dinner rolls for a complete and delicious meal.â Ingredients:
1 package (24 ounces) frozen yankee pot roast skillet dinner |
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained |
1 cup reduced-sodium beef broth |
1/2 cup dry red wine or additional reduced-sodium beef broth |
1/2 cup sliced celery |
1/2 teaspoon pepper |
1/8 to 1/4 teaspoon dried marjoram |
1 package (9 ounces) frozen peas and pearl onions |
2 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
2. Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley. Yield: 4 servings.
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