- 1 (2 pound) package 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
- Salt and pepper
- 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.