• 3 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 4 cloves garlic, minced 1 (15 ounce) package Hormel
  • Slow Simmered Beef Roast Au Jus
  • 1 pound small round red potatoes
  • 3 medium carrots
  • 1 tablespoon finely shredded lemon peel (optional)
  • 1 tablespoon cooking oil
  • 1/4 teaspoon freshly ground black pepper


In a small bowl combine parsley, garlic and, if desired, lemon peel. Set aside.

In large skillet cook Hormel Slow Simmered Beef Roast au Jus, covered, over medium heat for 10 minutes.

Uncover and simmer for 5 minutes more, or until juices are slightly reduced.

Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch-thick pieces. Place vegetables in microwave-safe dish.

Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap.

Microwave on high heat 10 minutes or until tender, stirring occasionally.

Stir potatoes and carrots into skillet with beef and juices. Divide among serving dishes. Sprinkle with parsley mixture.

Tip: Make a Sunday roast on a Tuesday!

Recipe reprinted by permission of Hormel. All rights reserved.

RecID 181