so another dinner with friends! we started off with some fresh-baked, still-warm yogurt wheat bread and butter along with a cuke, tomato, feta salad that brent threw together after they got here. tom and i made the pot roast and maggie baked a delicious cobbler that i think came from a cooking light recipe.
overall a lovely meal that was only better with friends!
skillet pot roast with mushrooms and cherries
from better homes and gardens
Start to Finish: 30 minutes
we actually cooked this in the crock pot, 10h on low, while we were at school
Ingredients
1 12-oz. pkg. frozen unsweetened pitted dark sweet cherries we used 16oz
8 oz. fresh button mushrooms, halved (3 cups) we used 12oz
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 we used 2# fresh
2 Tbsp. balsamic vinegar
we also added red potatoes
Ingredients
1 12-oz. pkg. frozen unsweetened pitted dark sweet cherries we used 16oz
8 oz. fresh button mushrooms, halved (3 cups) we used 12oz
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 we used 2# fresh
2 Tbsp. balsamic vinegar
we also added red potatoes
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.
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.
Nutrition Facts
Nutrition facts per serving:
Calories 420
Total Fat (g) 17
Saturated Fat (g) 5
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 1
Cholesterol (mg) 104
Sodium (mg) 1174
Carbohydrate (g) 31
Total Sugar (g) 23
Fiber (g) 3
Protein (g) 40
Vitamin C (DV%) 95
Calcium (DV%) 6
Iron (DV%) 20
*Percent Daily Values are base on a 2,000 calorie diet
Nutrition Facts
Nutrition facts per serving:
Calories 420
Total Fat (g) 17
Saturated Fat (g) 5
Monounsaturated Fat (g) 3
Polyunsaturated Fat (g) 1
Cholesterol (mg) 104
Sodium (mg) 1174
Carbohydrate (g) 31
Total Sugar (g) 23
Fiber (g) 3
Protein (g) 40
Vitamin C (DV%) 95
Calcium (DV%) 6
Iron (DV%) 20
*Percent Daily Values are base on a 2,000 calorie diet
although our pot roast was really good, i was expecting more out of the cherries. i even added 1/2 them towards the end to hopefully have more flavor but they didn't add what i was looking for. really great, easy meal though. keep eating!
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