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    Pot Roast with Tart Cherry-Black Pepper Sauce

    October 25, 2024

    Bright, tart Oregon cherries, gorgonzola and a good hit of black pepper make for a fun, festive twist on a classic pot roast recipe.

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    Pot Roast with Tart Cherry-Black Pepper Sauce topped with parsley and gorgonzola cheese
    Photography by Gayle McLeod

    A Unique Pot Roast Recipe, Fit for Christmas Day

    While the trio of tart cherries, black pepper and gorgonzola cheese may sound a bit wild, it’s actually a classic combo. You can find tons of recipes for salads featuring this delectable threesome, and even a bottled cherry-gorgonzola-black pepper salad dressing. Why? Because there’s just something so very good about it—tangy, a bit spicy, and all tied together by the glorious sharpness of creamy gorgonzola cheese, this combo that has to be tasted to be believed. Cherries are a classic partner for beef, too, and so it wasn’t too much of a leap for us to pair the delicious triumvirate of cherries + gorgonzola + pepper with a classic pot roast.

    roast, onions, garlic, wine, broth, tart cherries, salt, gorgonzola and parsley in prep bowls

    But Where Will I Find Tart Cherries in Winter?

    Oregon Fruit picks its fruit at the peak of freshness and then preservings it by canning it, locking in those gorgeously bright, fresh, peak-of-summer tart cherry flavors and juices for use in cooking year round. When many people think of canned fruit, sweet recipes automatically come to mind, but we like a good recipe challenge, so we decided to craft a savory dinner instead. We think this recipe really proves that having a can or two of Oregon Fruit in your pantry can be a handy thing for making savory dishes as much as sweet. Our collective brainstorming resulted in this stunning pot roast, braised with tart cherries, plenty of peppers and finished with gorgonzola cheese.

    a raw roast being seasoned with salt
    roast seasoned with salt being browned in a dutch oven
    roast seasoned with salt being browned in a dutch oven
    onions and garlic being cooked in a skillet

    Classic Pot Roast Ingredients, Plus A Few Extras

    For the most part, this is a completely classic pot roast recipe. We take a big, beautiful chuck roast, give it a nice long braise with some wine, beef stock and herbs. The only difference is that we stir some tart cherries into the mix! As they braise along with the meat, they release their tannic juices and play beautifully with all of the other flavors in the pot, becoming a complex, ultra-savory version of one of summer’s most iconic fruits. Here’s everything you’ll need to make this pot roast:

    • Olive oil
    • Chuck roast
    • Onion
    • Garlic
    • Red wine
    • Beef stock
    • Thyme
    • Oregon Fruit canned red tart cherries
    • Shallots
    • Gorgonzola cheese, crumbled
    • Italian parsley
    onion, garlic, wine, beef stock, and thyme cooking in a dutch oven
    Pot Roast with Tart Cherry-Black Pepper Sauce in a dutch oven
    Pot Roast with Tart Cherry-Black Pepper Sauce in a dutch oven
    Pot Roast with Tart Cherry-Black Pepper Sauce topped with parsley and gorgonzola cheese

    How To Make The Most Festive Winter Pot Roast Recipe, Ever

    1. Sear the chuck roast in olive oil until a nice crust has formed on all sides. Be careful as you work, taking care not to turn the meat too soon or it may fall apart. Tongs are very handy for this step!
    2. Make the base of your pot roast. Sauté onions, then garlic and pour in red wine, stock and fresh thyme. Bring this sauce to a gentle simmer.
    3. Add the seared chuck roast to the pot, and top the whole thing with the tart cherries!
    4. Into the oven goes the pot roast! Lid on, it’ll cook for about two hours.
    5. Dig in! Serve with all of the glorious juices and braised cherries, topped off with hunks of that marvelous gorgonzola cheese. Gorgonzola as a garnish—who knew?!
    Pot Roast with Tart Cherry-Black Pepper Sauce in a dutch oven
    Pot Roast with Tart Cherry-Black Pepper Sauce topped with parsley and gorgonzola cheese

    More Beef Recipes Fit for a Crowd

    Pot Roast, Pretty Please! With a Cherry on Top

    We hope you give this cherry-topped pot roast recipe a try because it’s so, so very good! When you do, share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

    This sponsored post is written by TMP on behalf of Oregon Fruit. The opinions and text are all ours.

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    Pot Roast with Tart Cherry-Black Pepper Sauce

    Updated on October 25, 2024

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  2 hrs 25 min
    • Calories:  442
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    Ingredients

    • 1 (3-5 pound) chuck roast, fat trimmed
    • 1 tablespoon kosher salt
    • 4 tablespoons extra-virgin olive oil
    • 1 medium yellow onion, finely chopped
    • 6 garlic cloves, minced
    • 2 cups red wine, such as Cabernet Sauvignon or Pinot Noir
    • 1 cup beef stock
    • 2 sprigs fresh thyme
    • 3 shallots, quartered
    • 1 tablespoon freshly cracked black pepper
    • 2 cups frozen cherries, roughly chopped

    For Serving (optional)

    • 3 -4 ounces Gorgonzola cheese, crumbled
    • Finely chopped fresh flat-leaf parsley leaves
    • Mashed Potatoes
    • Cooked egg noodles

    Method

    1. Preheat the oven 350° F with a rack in the center position.

      roast, onions, garlic, wine, broth, tart cherries, salt, gorgonzola and parsley in prep bowls

    2. Pat the roast dry with paper towels, then generously season all over with the salt.

      a raw roast being seasoned with salt

    3. Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is glistening, add the roast and cook until browned on all sides, about 12 to 16 minutes.

      roast seasoned with salt being browned in a dutch oven

    4. Reduce the heat to medium. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Pour in the wine, beef stock, and 1 sprig of thyme and stir to incorporate. Bring to a simmer then return the meat back to the Dutch oven along with any collected juices.

      onion, garlic, wine, beef stock, and thyme cooking in a dutch oven

    5. Add the remaining sprig of thyme, nestle in the quartered shallots, and sprinkle with the pepper. Cover the pot with a tight-fitting lid and cook in the oven until beef is tender and falling apart, about 2 hours.

      Pot Roast with Tart Cherry-Black Pepper Sauce in a dutch oven

    6. Transfer the roast to a platter. Add the cherries to a small saucepan set over medium heat. Cook, stirring occasionally, until warmed through, about 3-4 minutes.

      Pot Roast with Tart Cherry-Black Pepper Sauce in a dutch oven

    7. Serve the roast over mashed potatoes or egg noodles, drizzled with pan sauce and warm cherries, sprinkle with gorgonzola cheese and parsley.

      Pot Roast with Tart Cherry-Black Pepper Sauce topped with parsley and gorgonzola cheese

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 442
    • Protein 62 g
    • Carbohydrates 7 g
    • Total Fat 56 g
    • Dietary Fiber 1 g
    • Cholesterol 229 mg
    • sodium 387 mg
    • Total Sugars 2 g

    Pot Roast with Tart Cherry-Black Pepper Sauce

    Questions & Reviews

    Join the discussion below.

    or
    • Kendalyn

      When do you put the cherries in?

      Hi Kendalyn, instructions for the cherries are in step 6. Once they are made they go on top of the roast when serving. Hope you enjoy!

    • Carlos

      Does cooking time change if using a cross rib chuck roast?

      Should cook the same. Hope you enjoy Carlos!

    • Angelina

      Do I need to change anything if I make this in the instant pot? Would love to give this a go!

      We have not yet tested this in an instant pot.

    • Donna

      Would this recipe work with pitted fresh cherries? If so, how would it be adjusted? Thanks much. Also, congratulations on your Website and new cookbook (I bought one for myself and several for friends). It is first-rate.

      Thanks Donna, we are so happy you love the book! We have not tested this with fresh cherries.

    • Hoda

      I like the flavor combination. I can't use wine can i add more beef stock instead?

      Yes! Feel free to sub the wine with more stock. The flavor profile will be a little different but still delicious!

    • Jenn

      This cherry sauce, YUM! Loved it!

      THANK YOU JENN!