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Pot Roast with Tart Cherry-Black Pepper Sauce

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 2 hrs 25 min
  • Calories: 702
Pot Roast In Cherry Wine Sauce with parsley and gorgonzola cheese on a white plater

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

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.

pot roast browned in a dutch oven
a can of cherries on a counter

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 hand pouring red berries from a can into a pot with a beef roast and shallots in it
Pot Roast In Cherry Wine Sauce 4

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
Pot Roast In Cherry Wine Sauce with parsley and gorgonzola cheese on a white plater
Pot Roast In Cherry Wine Sauce with parsley and gorgonzola cheese on a white plater

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 In Cherry Wine Sauce with parsley and gorgonzola cheese on a plate
Pot Roast In Cherry Wine Sauce with parsley and gorgonzola cheese on a white plater

More Beef Recipes Fit for a Crowd

Pot Roast In Cherry Wine Sauce with parsley and gorgonzola cheese on a white plater

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.

Pot Roast with Tart Cherry-Black Pepper Sauce

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 2 hrs 25 min
  • Calories: 702

Ingredients

  • 1 (3-5 lb) Chuck roast
  • Kosher salt (about 1/2 tsp salt per pound of meat)
  • 4 tbsp Extra virgin olive oil
  • 1 Medium yellow onion, chopped
  • 6 Garlic cloves, minced
  • 2 cups Red wine, such as cabernet sauvignon or pinot noir
  • 1 cup Beef stock
  • 2 sprigs Thyme, fresh, divided
  • 1 (14.5 oz) can Oregon fruit red tart cherries, drained
  • 3 Shallots, quartered
  • 1 tbsp Pepper
  • Gorgonzola cheese, crumbled
  • Italian parsley

Method

  1. Heat oven 350° F.
  2. Pat meat dry with paper towels, then generously season the roast with salt, set aside.
  3. Heat the oil in a large dutch oven set over high heat. Once the oil begins to shimmer, add the meat to the pan. Cook the meat until browned, about 4-6 minutes. Take care not to turn the meat too soon or it will separate. Flip the roast over and cook the other side until browned about 4-6 minutes longer. Wait for it to easily releases from the bottom of the pan. Once finished, remove the roast aside onto a plate.
  4. Reduce the heat to medium, add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute longer. Add the red wine, beef stock and 1 sprig of thyme. Bring to a simmer and add the roast back into the pan.
  5. Pour the (drained) cherries over the roast. Add in the remaining sprig of thyme, quartered shallots and fresh black pepper. Cover the pot with a tight fitting lid and cook in the oven for 2 hours, or until beef is tender and falling apart.
  6. Transfer the beef to a platter and serve with gorgonzola cheese and parsley.