Skillet Pot Roast with Cherries
Skillet Pot Roast with Cherries - submitted by Norma Lee
Start to Finish: 30 minutesThis recipe was very good. Changes I made: Cooked my own roast. Couldn't find the frozen, pitted cherries so purchased a can packed in water. However, when I did the taste test those cherries were so sour, balsamic didn't nearly do the job I thought it would. After searching the pantry & refrig. trying to figure out how to correct the only thing I could find was orange juice & orange marmalade, so thought why not? Worked perfectly. Had told Jack before hand he would just have to pick the expensive cherries out, pretend it's a game! Next time I'll use the sweetened cherries and rinse.
Ingredients
- 1 12-ounce package frozen unsweetened pitted dark sweet cherries
- 8 ounces fresh mushrooms, halved (3 cups)
- 3/4 cup bite-size strips red sweet pepper (1 medium)
- 1 cup chopped onion (1 large)
- 2 tablespoons snipped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed
- 1 tablespoon olive oil or cooking oil
- 2 16- to 17-ounce packages refrigerated cooked beef pot roast with juices
- 2 tablespoons balsamic vinegar
- 1 24-ounce package refrigerated mashed potatoes
Directions
1. Place cherries in a colander. Run cold water over cherries to partially thaw; drain well. Set aside.
2. 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.
3. Meanwhile, prepare potatoes according to package directions. Serve with pot roast. Makes 4 to 6 servings.
Nutrition Facts
- Calories 571,
- Total Fat (g) 21,
- Saturated Fat (g) 7,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 120,
- Sodium (mg) 982,
- Carbohydrate (g) 47,
- Total Sugar (g) 18,
- Fiber (g) 4,
- Protein (g) 52
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