American Beef Pot Roast & Cheesy Mashed Potatoes


Finalist in the "Quick and Easy Beef" category of the 2003 National Beef Cook-Off. American Beef Pot Roast & Cheesy Mashed Potatoes 1 package refrigerated fully-cooked boneless beef pot roast with gravy 1 (16 to 20-ounce) package refrigerated or frozen ready-to-eat mashed potatoes 1/3 cup crumbled blue cheese 1 tablespoon milk Salt and ground pepper, to taste 1 teaspoon coarse-grain or Dijon-style mustard 3/4 cup canned Cheddar-flavored French-fried onions 1 tablespoon chopped fresh parsley


Prepare Potatoe According To Package Directions. Stir In Cheese, Milk, Salt And Pepper; Keep Warm. Meanwhile, Remove Pot Roast From Package. Trasnfer Gravy To 2-quart Microwave Safe Casserole. Stir In Mustard. Cut Pot Roast Into 1

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