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- 1 12 ounce packagefrozen unsweetened pitted dark sweet cherries
- 8 ounces fresh mushrooms, halved (3 cups)
- 3/4 cup bite-size strips red sweet pepper (1 medium)
- 1 cup chopped onion (1 large)
- 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 packagerefrigerated cooked beef pot roast with juices
- 2 tablespoons balsamic vinegar
- 1 24 ounce packagerefrigerated mashed potatoes
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.
- Servings Per Recipe 4,
- cal. (kcal) 571,
- Fat, total (g) 21,
- chol. (mg) 120,
- sat. fat (g) 7,
- carb. (g) 47,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 18,
- pro. (g) 52,
- vit. A (IU) 1701,
- vit. C (mg) 92,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 982,
- Potassium (mg) 419,
- calcium (mg) 40,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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