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Place frozen cherries in a colander; rinse with cold water to partially thaw. Set aside; drain well.
Heat oil in a 12-inch skillet. Add mushrooms, bell pepper, onion and 1 teaspoon sage (or thyme); cook for 7 to 10 minutes or until tender. Add pot roast and juices, cherries and vinegar to the pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until heated through and the juices are slightly thickened, stirring occasionally. Stir in the remaining 1 teaspoon sage (or thyme).