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
12 ounce package frozen unsweetened pitted dark sweet cherries
ounces fresh button mushrooms, halved (3 cups)
medium red sweet pepper, cut into bite-size strips (3/4 cup)
large onion, chopped (1 cup)
tablespoons snipped fresh herb, such as sage or thyme or 2 tsp. dried sage or thyme
tablespoon olive oil or cooking oil
16 ounce package refrigerated cooked beef pot roast with juices
tablespoons balsamic vinegar
  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
Related Categories
Beef Recipes, Dinner Recipes
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