This pot roast recipe features tart cherries, cracked black pepper, and a red wine sauce, finished with creamy Gorgonzola.

Scale

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 (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

Optional: 3–4 oz Gorgonzola cheese, crumbled

Optional: Fresh flat-leaf parsley

Optional: Mashed potatoes or egg noodles

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1. Preheat oven to 350°F and place rack in center.

2. Pat roast dry and season with salt.

3. Heat oil in Dutch oven. Sear roast on all sides until browned.

4. Sauté onions until soft. Add garlic and cook for 1 minute.

5. Pour in wine and stock. Scrape bottom of pot. Add 1 thyme sprig.

6. Return roast to pot. Add shallots, remaining thyme, and pepper.

7. Cover and roast for 2 hours until beef is very tender.

8. Heat cherries in saucepan for 3–4 minutes until warmed.

9. Serve roast over mashed potatoes or noodles. Top with sauce, cherries, Gorgonzola, and parsley.

If using sweet cherries, reduce quantity to prevent overpowering sweetness.

Swap Gorgonzola with blue cheese or goat cheese.

Use pomegranate juice instead of wine for an alcohol-free version.