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Pot Roast with Tart Cherry-Black Pepper Sauce

  • Serves: 8
  • Calories: 702
Pot Roast with Tart Cherry-Black Pepper Sauce

The big flavors of bright Oregon cherries and gorgonzola take this simple roast to the next level making it the perfect meal for weeknight dinners and holiday dinner parties alike.

The Christmas season is hands down my favorite time of year, but that’s not to say it is without its challenges. From Thanksgiving through New Years, I find that the hustle and bustle of festivities can leave me a bit overworked, underslept, and completely out of my usual life rhythms. This is especially true when it comes to preparing home-cooked meals for my family amidst dance performances, school concerts, Christmas parties, etc. I just confided in a friend that my family and I have been subsisting on takeout and leftovers since Thanksgiving. No exaggeration there. Yikes, it’s been rough. For this 5 month pregnant mama that means way more heartburn and a whole lot less energy than is optimal. I’ve been needing to get back into a dinner groove and a partnership between The Modern Proper and Oregon Fruit was the perfect excuse to do just that.

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Oregon Fruit picks its fruit at the peak of freshness and then cans it, locking in those amazing flavors and juices for use in cooking year round. When many people think of canned fruit (or just fruit in general) sweets automatically come to mind, but Natalie and I like a good challenge so we decided to craft a savory dinner recipe that really showcases just how perfectly paired Oregon Fruit is used in savory dishes as well. Our collective brainstorming resulted in this stunning pot roast with peppery tart cherry sauce and gorgonzola cheese. The cherries are so bright and tangy in flavor and balance beautifully with the richness of the beef and gorgonzola, adding that extra special element that make this a meal worthy of the holiday season. Best of all, this pot roast delivers big time in the flavor department, with minimal effort, something I can truly appreciate over the next few weeks.

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Since discovering Oregon Fruit, I have been amazed at the versatility their flavor-packed canned fruit offers and love that I’m able to make recipes that would have otherwise been restricted seasonally due to what is available. The cherries in the sauce for this roast, for example, are only available fresh from mid June to mid July, but thanks to Oregon Fruit I can make this special meal at Christmastime without sacrificing any flavor. I’ve found many ways to incorporate other Oregon Fruit products into our everyday lives with favorite recipes like these overnight oats or baked into this oatmeal that my kids just adore, and I even use it in this amazing blueberry BBQ sauce.

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The holidays are crazy, but dinner time doesn’t have to be. This roast with peppery tart cherry sauce requires a whole lot less effort than its big flavor suggests and will have you and your family happily eating home-cooked food once again, all while you maintain your sanity and your GI tract with one less take-out meal.

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This sponsored post is written by TMP on behalf of Oregon Fruit. The opinions and text are all ours. Thank you for supporting the brands we love.

Pot Roast with Tart Cherry-Black Pepper Sauce

  • Serves: 8
  • Calories: 702


  • 4 tbsp Olive oil
  • 1 (3-5 lb) Chuck roast
  • 1 Onion, chopped
  • 6 Garlic cloves, minced
  • 2 cups Red wine
  • 1 cup Beef stock
  • 2 sprigs Thyme, fresh, divided
  • 1 (14.5 oz) can Oregon fruit red tart cherries
  • 3 Shallots, quartered
  • Gorgonzola cheese, crumbled
  • Salt, to taste
  • 1 tbsp Pepper
  • Italian parsley


Heat oven 350° F.

Pat meat dry with paper towels, then generously season the roast with salt and pepper. Heat a large dutch oven over high heat for 2 minutes. Add the olive oil to the pan. Once the oil begins to shimmer, sear the meat, turning to cook all sides evenly (About 4-6 minutes per side.) Take care not to turn the meat too soon or it will separate. Wait for it to easily releases from the bottom of the pan. Once finished, set the roast aside.

With the dutch oven still over medium heat, add onions, cook until onions are soft and translucent, about 5 minutes. Add the garlic and sauté for 3 minutes longer. Add the red wine, beef stock and 1 sprig of thyme. Bring to a simmer and add roast back into the pan. Top with drained cherries, the second sprig of thyme, quartered shallots and 1 tablespoon of fresh black pepper. Cover and cook in oven for 2 hours, or until beef is tender and falling apart.

Transfer to a platter and serve with gorgonzola cheese and parsley.