Dine & Dash Palermo Pot Roast & Peppers with Polenta - WDRB 41 Louisville News

Dine & Dash Palermo Pot Roast & Peppers with Polenta

Palermo Pot Roast & Peppers with Polenta


1 package (1-3/4 to 2-1/2 pounds) refrigerated fully-cooked 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 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

1/4 cup shredded Italian cheese blend


Remove pot roast from package; cut pot roast into smaller chunks. Reserve gravy for other use.

Heat oil in large nonstick skillet over medium-high heat until hot. Add pepper mixture; 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.

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