Rating: 3 stars
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It's dinner tonight on the double as pot roast heats up in the skillet. Dark cherries add a boost of vitamin C and an incredible flavor.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

420 calories; fat 17g; cholesterol 104mg; saturated fat 5g; carbohydrates 31g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 23g; protein 40g; vitamin a 1020.4IU; vitamin c 56.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.4mg; vitamin b6 0.2mg; folate 24.2mcg; sodium 1174mg; potassium 445mg; calcium 60.6mg; iron 3.6mg.
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