Beef Pot Roast Dinner
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8 medium new potatoes cut in halves
12 oz. (3-400 grams) sugar snap peas
2 cloves garlic
½ cup (200 grams) diced white onion
2 tbsp. (60 ml) olive oil
Salt and pepper to taste

Remove Lou’s Pot Roast from the package, reserving the gravy. Slice the beef into thick pieces and place in a microwave safe dish. Cover with the gravy, cover and when the potatoes and vegetables are cooked, heat over high heat, for 4-5 minutes. Boil potatoes until cooked, drain. Heat oil in a pan, add potatoes and season to taste. Cook until browned. Wash snap peas, cook for 5 minutes in boiling water. Sautee garlic and onion in olive oil, add snap peas and season to taste. Place potatoes in the middle of the plate; arrange sautéed snap peas around potatoes. Place sliced pot roast in the middle of the plate giving it height by having it rest on some potatoes; pour gravy over meat and drizzle any remaining over the potatoes.