• 9 Ratings

For a fast 30-minute dinner, cooked pot roast gets a boost of subtle sweetness with dark sweet cherries. Serve it over mashed potatoes for a comfort food meal.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cherries in a colander. Run cold water over cherries to partially thaw; drain well. Set aside.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, prepare potatoes according to package directions. Serve with pot roast. Makes 4 to 6 servings.

Nutrition Facts

571 calories; 21 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 120 mg cholesterol; 982 mg sodium. 419 mg potassium; 47 g carbohydrates; 4 g fiber; 18 g sugar; 52 g protein; 1701 IU vitamin a; 92 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 5 mg iron;

Reviews

9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1