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


Credit: Blaine Moats

Recipe Summary

30 mins


Ingredient Checklist


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

  • 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.

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

Nutrition Facts

571 calories; fat 21g; cholesterol 120mg; saturated fat 7g; carbohydrates 47g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 18g; protein 52g; vitamin a 1700.7IU; vitamin c 91.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 28.2mcg; sodium 982mg; potassium 419mg; calcium 40.4mg; iron 4.9mg.