Ingredients
1 package (24 ounces) frozen Yankee pot roast skillet dinner1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained1 cup reduced-sodium beef broth1/2 cup dry red wine or additional reduced-sodium beef broth1/2 cup sliced celery1/2 teaspoon pepper1/8 to 1/4 teaspoon dried marjoram1 package (9 ounces) frozen peas and pearl onions2 tablespoons minced fresh parsley
Preparation
In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley.
