Skillet Pot Roast with Cherries
- Place cherries in a colander. Run cold water over cherries to partially thaw; drain well. Set aside.
- 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.
- Meanwhile, prepare potatoes according to package directions. Serve with pot roast. Makes 4 to 6 servings.
Nutrition Facts (Skillet Pot Roast with Cherries)
- Per serving:
- 571 kcal cal.,
- 21 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 120 mg chol.,
- 982 mg sodium,
- 47 g carb.,
- 4 g fiber,
- 18 g sugar,
- 52 g pro.
- Percent Daily Values are based on a 2,000 calorie diet