Skillet Pot Roast with Mushrooms and Cherries

Skillet Pot Roast with Mushrooms and Cherries

FROM: Chris

PREP TIME: 15

COOK TIME: 10

SERVINGS: 6

DESCRIPTION:

Pot Roast made tasty with mushrooms and cherries

INGREDIENTS:

1 12-oz. pkg. frozen unsweetened pitted dark sweet cherries
8 oz. fresh button mushrooms, halved (3 cups)
1 medium red sweet pepper, cut into bite-size strips (3/4 cup)
1 large onion, chopped (1 cup)
2 Tbsp. snipped fresh herb, such as sage or thyme or 2 tsp. dried sage or thyme
1 Tbsp. olive oil or cooking oil
2 16- to 17-oz. pkg. refrigerated cooked beef pot roast with juices
2 Tbsp. balsamic vinegar

DIRECTIONS:

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

2. 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.

SHOPPING LIST :

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select item1 12-oz. pkg. frozen unsweetened pitted dark sweet cherries
select item8 oz. fresh button mushrooms
select item1 medium red sweet pepper
select itemlarge onion
select itemsnipped fresh herb
select itemdried sage or thyme
select itemolive oil or cooking oil
select item2 16- to 17-oz. pkg. refrigerated cooked beef pot roast with juices
select itembalsamic vinegar

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