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Ingredients
| sweet cherries: 12 oz |
| white mushrooms: 8 oz |
| red sweet peppers (chopped): 3/4 cup |
| onions (chopped): 1 cup |
| fresh sage (chopped): 2 Tbl |
| olive oil: 1 Tbl |
| peanut butter cookie refrigerated dough: 17 oz |
| balsamic vinegar: 2 Tbl |
| potato flakes (instant mashed potatoes): 24 oz |
Skillet Pot Roast with Cherries
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
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.