This is awesome when you are in a hurry but want a homey meal.
Quick Onion-and-Herb Pot Roast
1 large onion, thinly sliced
1 clove garlic, minced
1 tablespoon butter
1 16 or 17 ounce package refrigerated cooked beef pot roast with juices
2 teaspoons snipped fresh basil, oregano and/or thyme
Salt and pepper
In a large skillet cook onion and garlic in hot butter over medium heat about 5 minutes until nearly tender. Add pot roast with juices. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until pot roast is heated through.
Transfer pot roast to a serving platter, preserving juices in skillet. Stir basil into skillet; season to taste with salt and pepper. To serve, pour juices over pot roast.