Recipes and Cooking Skillet Pot Roast with Cherries 4.1 (9) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 12 ounce package frozen unsweetened pitted dark sweet cherries 8 ounce fresh mushrooms, halved (3 cups) ¾ cup bite-size strips red sweet pepper (1 medium) 1 cup chopped onion (1 large) 2 tablespoon 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 tablespoon balsamic vinegar 1 24 ounce package refrigerated mashed potatoes Directions 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. Print Nutrition Facts (per serving) 571 Calories 21g Fat 47g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 571 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 120mg 40% Sodium 982mg 43% Total Carbohydrate 47g 17% Total Sugars 18g Protein 52g Vitamin C 91.5mg 458% Calcium 40.4mg 3% Iron 4.9mg 27% Potassium 419mg 9% Folate, total 28.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.