* 1 pkg. (1-3/4 to 2-1/2 lb.) refrigerated fully-cooked boneless beef pot roast with gravy * 1 pkg. (16-20 oz.) refrigerated or frozen ready to eat mashed potatoes * 1/3 c. crumbled blue cheese * 1 Tbsp. milk * salt and pepper * 1 tsp. course grain or Dijon-style mustard * 3/4 c. cheddar-flavored french fried onions * 1 Tbsp. chopped fresh parsley
What to do:
1. Prepare potatoes according to pkg. directions. Stir in cheese, milk and salt and pepper as desired; keep warm. 2. Meanwhile remove pot roast from pkg. Transfer gravy to 2-quart microwave-safe casserole. Stir in mustard. Cut pot roast into 1-in. pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 min. or until hot, stirring once. 3. Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley.