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Pot Roast with Tart Cherry-Black Pepper Sauce

Pot Roast with Tart Cherry-Black Pepper Sauce topped with parsley and gorgonzola cheese
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  2 hrs 25 min

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.
  2. Pat the roast dry with paper towels, then generously season all over with the 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.
  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.
  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.
  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.
  7. Serve the roast over mashed potatoes or egg noodles, drizzled with pan sauce and warm cherries, sprinkle with gorgonzola cheese and parsley.