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Skillet Pot Roast with Cherries
Ingredients
-
1
12 ounce package frozen unsweetened pitted dark sweet cherries
-
8
ounces fresh mushrooms, halved (3 cups)
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3/4
cup bite-size strips red sweet pepper (1 medium)
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1
cup chopped onion (1 large)
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2
tablespoons snipped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed
-
1
tablespoon olive oil or cooking oil
-
2
16 - 17 ounce package refrigerated cooked beef pot roast with juices
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2
tablespoons balsamic vinegar
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1
24 ounce package refrigerated mashed potatoes
Directions
1. Place cherries in a colander. Run cold water over cherries to partially thaw; drain well. Set aside.
2. In a 12-inch skillet cook mushrooms, sweet pepper, onion, and 1 tablespoon of the sage in hot oil about 7 minutes or until tender, stirring occasionally. Add pot roasts and juices, cherries, and balsamic vinegar to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until heated through and juices thicken slightly, stirring occasionally. Sprinkle with remaining sage; stir to combine.
3. Meanwhile, prepare potatoes according to package directions. Serve with pot roast. Makes 4 to 6 servings.
Nutrition Facts
(Skillet Pot Roast with Cherries)
- Servings Per Recipe 4,
- Calories 571,
- Protein (gm) 52,
- Carbohydrate (gm) 47,
- Fat, total (gm) 21,
- Cholesterol (mg) 120,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 18,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 92,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 982,
- Potassium (mg) 419,
- Calcium (DV %) 40,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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