Palermo Pot Roast & Peppers With Polenta

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Beef Board Recipes


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1 package (1-3/4 to 2-1/2 pounds) 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

1/4 cup shredded Italian cheese blend

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