Thursday, December 10, 2009

Quick Onion-and-Herb Pot Roast

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.

4 Servings
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