Skillet Pot Roast with Mushrooms and Cherries

It's dinner tonight on the double as pot roast heats up in the skillet. Dark cherries add a boost of vitamin C and an incredible flavor.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Skillet Pot Roast with Mushrooms and Cherries
Ingredients
1
12 ounce package frozen unsweetened pitted dark sweet cherries
8
ounces fresh button mushrooms, halved (3 cups)
1
medium red sweet pepper, cut into bite-size strips (3/4 cup)
1
large onion, chopped (1 cup)
2
tablespoons snipped fresh herb, such as sage or thyme or 2 tsp. dried sage or thyme
1
tablespoon olive oil or cooking oil
2
16 ounce package refrigerated cooked beef pot roast with juices
2
tablespoons balsamic vinegar
Directions
  1. Place frozen cherries in colander. Run cold water over cherries to partially thaw. Set aside; drain well.
  2. In a 12-inch skillet cook mushrooms, sweet pepper, onion, and 1 tablespoon of the herb in hot oil until tender, about 7 minutes. Add pot roasts and juices, cherries, and balsamic vinegar to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until heated through and juices thicken slightly, stirring occasionally. Sprinkle with remaining herb; stir to combine. Makes 4 to 6 servings.
Nutrition Facts (Skillet Pot Roast with Mushrooms and Cherries)
    Per serving:
  • 420 kcal cal.,
  • 17 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 104 mg chol.,
  • 1174 mg sodium,
  • 31 g carb.,
  • 3 g fiber,
  • 23 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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