Description
A comforting pot roast enhanced with a rich tart cherry-black pepper sauce, perfect for family gatherings.
Ingredients
Scale
- 3 lbs Chuck Roast
- 2 cups Tart Cherries (fresh or frozen)
- 2 Yellow Onions, chopped
- 4 cloves Garlic, minced
- 1 tsp Freshly Cracked Black Pepper
- 2 cups Beef Broth
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 tbsp Butter or Olive Oil
Instructions
- Preheat your oven to 300°F (150°C).
- Sear the meat in a Dutch oven over medium-high heat with a little butter or olive oil until browned on all sides.
- Remove the roast from the pot and add chopped onions and garlic, sautéing until soft and fragrant.
- Deglaze the pot with a splash of beef broth, scraping up any fond from the bottom.
- Add the roast back in, along with tart cherries, remaining broth, and herbs. Season generously with black pepper.
- Cover the pot and transfer it to the oven. Let it braise for about 180 minutes, or until the meat is fork-tender.
- Check occasionally and add more broth if needed to keep things saucy.
- Once cooked, allow the roast to rest for 10-15 minutes before slicing.
- Serve hot with the black pepper cherry sauce drizzled over the top.
Notes
For substitutions, you can use short ribs or brisket instead of chuck roast and dried cherries or cranberries in place of tart cherries.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg
Keywords: pot roast, tart cherry sauce, comfort food, family recipe, slow-cooked