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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 - 17 ounce package refrigerated cooked beef pot roast with juices
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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)
- Servings Per Recipe 4,
- Calories 420,
- Protein (gm) 40,
- Carbohydrate (gm) 31,
- Fat, total (gm) 17,
- Cholesterol (mg) 104,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 23,
- Vitamin A (IU) 1020,
- Vitamin C (mg) 56,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Sodium (mg) 1174,
- Potassium (mg) 445,
- Calcium (DV %) 61,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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