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
Heat oven 350° F.
Pat meat dry with paper towels, then generously season the roast with salt, set aside.
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.
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.
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.
Transfer the beef to a platter and serve with gorgonzola cheese and parsley.