- 1 (2 pound) package refrigerated fully-cooked boneless beef pot roast with gravy
- 1 (16 ounce) package refrigerated or frozen ready-to-eat mashed potatoes
- 1/3 cup crumbled blue cheese
- 1 tablespoon milk
- Salt and pepper
- 1 teaspoon coarse-grain or Dijon-style mustard
- 3/4 cup Cheddar-flavored French-fried onions
- 1 tablespoon chopped fresh parsley
- Prepare potatoes according to package directions. Stir in cheese, milk and salt and pepper as desired; keep warm.
- Meanwhile remove pot roast from package. Transfer gravy to 2-quart microwave-safe casserole. Stir in mustard. Cut pot roast into 1-inch pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 minutes or until hot, stirring once.
- Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley.