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Skillet Pot Roast with Cherries

Makes: 4 to 6 servings
Start to Finish 30 mins
Skillet Pot Roast with Cherries
Ingredients
  • 1 12  ounce package  frozen 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 package  refrigerated cooked beef pot roast with juices
  • 2  tablespoons  balsamic vinegar
  • 1 24  ounce package  refrigerated mashed potatoes
Directions

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.

Nutrition Facts (Skillet Pot Roast with Cherries)
  • 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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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