Pot Roast & Peppers With Polenta

1. 1

   Cut refrigerated fully cooked boneless beef pot roast into smaller chunks.

2. 2

   Reserve gravy for another use.

3. 3

   Heat olive oil in large nonstick skillet over medium-high heat.

4. 4

   Add mixed bell peppers and onions; cook, stirring, for 2 minutes.

5. 5

   Stir in pasta sauce and red wine; bring to a boil.

6. 6

   Reduce heat to medium-low.

7. 7

   Add beef; cover and simmer for 10 minutes, stirring occasionally.

8. 8

   Stir in fresh basil.

9. 9

   Prepare polenta as directed on label.

10. 10

    Remove from heat and whisk in shredded Italian cheese blend.

11. 11

    Serve beef and sauce with polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.