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Skillet Pot Roast With Cherries Recipe

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This recipe for Skillet Pot Roast With Cherries is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 12 oz package frozen unsweetened pitted dark sweet cherries
8 oz. fresh mushrooms, halved
3/4 cup red pepper strips, bite-sized
1 cup onion, chopped
2 tsp. dried sage or thyme, crushed
1 tbsp. olive oil or cooking oil
1 16 to 17 oz. packaged refrigerated cooked beef pot roast with juices
2 tbsp. balsamic vinegar
1 24 oz. package refrigerated mashed potatoes
Directions:
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 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 10 minutes or until heated through and juices thicken slightly, stirring occasionally.
3. Meanwhile, prepare potatoes according to package directions. Serve with pot roast.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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