• 1 Rating

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
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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; 17 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 104 mg cholesterol; 1174 mg sodium. 445 mg potassium; 31 g carbohydrates; 3 g fiber; 23 g sugar; 40 g protein; 1020 IU vitamin a; 56 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 4 mg iron;

Reviews

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