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Beef Pot Roast with Creamy Coconut Sauce

  • 8servings
  • 110minutes
  • 260calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B6, B12, H, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup KRAFT Zesty Italian Dressing

  2. 2 lb. boneless beef bottom round roast

  3. 1/2 cup finely chopped onion

  4. 5 sweet pepper s (aji criollo), seeded and chopped

  5. 2 culantro leaves , finely chopped (recao)

  6. 1 cup coconut milk

  7. 1/2 cup frozen peas

  8. 1/2 cup BAKER'S ANGEL FLAKE Coconut , toasted

Instructions Jump to Ingredients ↑

  1. HEAT dressing in large saucepan. Cook meat; turning to brown on all sides.

  2. ADD onion, peppers and culantro; cook 2 min. Add coconut milk; bring to boil. Cover. Reduce heat; simmer 1-1/2 hours or until meat is tender and reaches an internal temperature of 165°F.

  3. STIR in frozen peas; cook 2 min. Sprinkle each serving with toasted coconut.

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