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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
- 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,
- cal. (kcal) 420,
- Fat, total (g) 17,
- chol. (mg) 104,
- sat. fat (g) 5,
- carb. (g) 31,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 23,
- pro. (g) 40,
- vit. A (IU) 1020,
- vit. 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 (mg) 61,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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