Pot Roast Tart Cherry Pepper (Print-Friendly Format)

Slow-cooked beef with tart cherry-black pepper sauce, served with Gorgonzola and herbs for layered flavor.

# Ingredients You’ll Need:

→ Pot Roast

01 - 1.5–2.3 kg beef chuck roast, fat trimmed
02 - 1 tablespoon kosher salt
03 - 4 tablespoons extra-virgin olive oil
04 - 1 medium yellow onion, finely chopped
05 - 6 garlic cloves, minced
06 - 480 ml dry red wine (e.g., Cabernet Sauvignon or Pinot Noir)
07 - 240 ml beef stock
08 - 2 sprigs fresh thyme
09 - 3 shallots, quartered
10 - 1 tablespoon freshly cracked black pepper
11 - 320 g frozen cherries, roughly chopped

→ For Serving (optional)

12 - 85–115 g Gorgonzola cheese, crumbled
13 - Fresh flat-leaf parsley, finely chopped
14 - Mashed potatoes
15 - Cooked egg noodles

# How to Make It:

01 - Preheat oven to 175°C, placing a rack in the centre position.
02 - Pat beef chuck dry using paper towels and season evenly with kosher salt on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Once oil shimmers, add roast and brown thoroughly on all sides, approximately 12–16 minutes.
04 - Reduce heat to medium. Add chopped onion; cook, stirring occasionally, until translucent, about 5 minutes. Add minced garlic and cook, stirring, until aromatic, approximately 1 minute.
05 - Pour in red wine, beef stock, and one sprig of thyme. Stir, scraping up any browned bits from bottom. Return seared beef and accumulated juices to pot.
06 - Add remaining thyme sprig and tuck quartered shallots around meat. Sprinkle freshly cracked black pepper over contents, cover tightly and transfer to oven.
07 - Braise, covered, until beef is tender and falling apart, approximately 2 hours.
08 - Transfer beef to a serving platter and tent loosely with foil. In a small saucepan over medium heat, warm chopped cherries, stirring occasionally, for 3–4 minutes until heated through.
09 - Slice or shred beef as desired. Serve over mashed potatoes or cooked egg noodles, spoon pan juices over meat, top with warm cherries, crumbled Gorgonzola, and chopped parsley.

# Extra Tips:

01 - For optimal flavour, allow the beef to rest for several minutes before slicing or shredding.
02 - Skim excess fat from pan juices before serving for a leaner sauce.

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