Skillet Pot Roast with Cherries
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 per serving:
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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