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Pot Roast with Tart Cherry-Black Pepper Sauce

Savory Pot Roast with Tart Cherry-Black Pepper Sauce Delight

Delight in this scrumptious Pot Roast with Tart Cherry-Black Pepper Sauce, combining flavorful tangy cherry sauce with tender meat.
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast Substitute with cross rib or brisket if needed
  • 1 tablespoon Kosher Salt Essential for seasoning
  • 2 tablespoons Extra-Virgin Olive Oil Can swap with canola or vegetable oil
  • 1 medium Yellow Onion Red onion can be a hearty alternative
  • 4 cloves Garlic Avoid using garlic powder
For the Sauce
  • 1 cup Red Wine (Cabernet Sauvignon or Pinot Noir) Substitute with beef stock for non-alcoholic
  • 2 cups Beef Stock Opt for low-sodium if desired
  • 2 sprigs Fresh Thyme Use dried thyme as a substitute if needed
  • 4 units Shallots Can replace with more onions if necessary
  • 1 teaspoon Freshly Cracked Black Pepper White pepper can also be used
For Garnishing and Flavor Boosting
  • 1 cup Frozen Cherries Fresh cherries can be substituted if in season
  • 4 ounces Gorgonzola Cheese Feta or goat cheese make good alternatives
  • 1/4 cup Chopped Fresh Flat-Leaf Parsley Chives can be used as a substitute

Equipment

  • Dutch oven
  • small saucepan

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Pat the chuck roast dry with paper towels and season all sides with kosher salt.
  3. In a Dutch oven, heat olive oil over medium-high heat and sear the chuck roast until browned, about 12 to 16 minutes.
  4. Add chopped onion and sauté for about 5 minutes until translucent, then add minced garlic and cook for 1 minute.
  5. Pour in red wine and beef stock, add thyme, and bring to a gentle simmer.
  6. Return the seared roast to the pot with another sprig of thyme and quartered shallots, season with black pepper, and cover.
  7. Bake in the oven for approximately 2 hours, until the meat is fork-tender.
  8. Transfer the pot roast to a platter and cover with foil. In a saucepan, heat frozen cherries over medium for 3 to 4 minutes.
  9. Slice the pot roast and serve over mashed potatoes or egg noodles with pan sauce, warmed cherries, crumbled gorgonzola, and parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 15mg

Notes

Allow roast to rest for 15-20 minutes after cooking for better juice retention. Browning the roast thoroughly enhances flavor.

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