Easy Pot Roast

ingredients

• 1 17-ounce heat-and-serve beef pot roast
• 2 tablespoons minced shallots
• 1 tablespoon margarine or butter
• 2 tablespoons tarragon vinegar
• 2 cups fresh, pitted fruit cut into wedges, such as peaches, green plums, and red plums
• Hot cooked spaetzle (optional)
• 1 teaspoon snipped fresh tarragon

directions

1. Remove meat from package, reserving juices. In a large skillet cook shallots in hot margarine or butter over medium heat for 1 minute. Add pot roast; reduce heat. Cover and simmer about 10 minutes or until pot roast is heated through.
2. In a small bowl stir together reserved meat juices and tarragon vinegar. Pour over meat. Toss fruit over top. Cover; heat for 2 minutes more. If desired, serve with cooked spaetzle. Top with snipped tarragon. Makes 4 servings.