1 package refrigerated fully-cooked boneless beef pot roast
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, to taste
1/4 cup shredded Italian cheese blend
Remove pot roast from package; cut pot roast into smaller chunks.
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.
Serves 4.