Description
A hearty Pot Roast infused with a sweet and peppery Tart Cherry-Black Pepper Sauce, perfect for family gatherings.
Ingredients
Scale
- 3 pounds chuck roast
- 1 cup tart cherry preserves
- 1 tablespoon freshly cracked black pepper
- 2 cups beef broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 carrots, chopped
- 4 potatoes, diced
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 325°F (162°C).
- Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, and sear on both sides until golden-brown, about 4-5 minutes per side.
- Remove the roast and sauté onions and garlic in the same pot until fragrant.
- Deglaze the pot with beef broth, scraping the browned bits to enhance the flavor.
- Return the roast to the pot, add cherry preserves, remaining beef broth, and herbs. Spoon sauce over the roast.
- Cover and transfer to the oven. Roast for 3-4 hours or until fork-tender, adding broth if the sauce thickens too much.
- Let the roast rest for 15 minutes, then reduce the sauce on the stovetop as needed, adding more cherry preserves and black pepper to taste.
- Slice the roast and top with tart cherry-black pepper sauce before serving.
Notes
For a different flavor profile, try substituting pork shoulder for chuck roast or using cranberry sauce instead of tart cherry preserves.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pot roast, cherry sauce, family recipe, comfort food, holiday meal