Description

pot roast with tart cherry black pepper sauce is a comforting dish that delights home cooks daily!!The slow cooker gently braises chuck roast, allowing the meat to become melt in your mouth tender!!.Splash of beef broth deepens the umami while melted gorgonzola adds a velvety richness lingers now.Season the roast with salt and black pepper before searing, creating a flavorful crust instantly so.Serve the sliced roast over mashed potatoes, letting cherry-pepper sauce drizzle down for plates.!!!

Ingredients

Scale

3–4 lbs chuck roast
salt and pepper to taste
1 cup tart cherries, pitted
1 cup beef broth
1/2 cup gorgonzola cheese
2 teaspoons black pepper
2 tablespoons olive oil

Instructions

Season the chuck roast with salt and pepper on all sides.
In a skillet, heat the olive oil over medium-high heat and brown the roast on all sides, about 3-4 minutes per side.
Place the browned roast in the slow cooker and add the tart cherries, beef broth, gorgonzola, and black pepper.
Cook on low for 8 hours or until the meat is tender.
Remove the roast, keep warm, and transfer the cooking liquid to a saucepan.
Reduce the liquid for 10‑15 minutes, then stir in the gorgonzola until melted.
Slice the roast against the grain and serve with the reduced sauce.

Notes

Let the roast rest before slicing to retain juices. Reduce the cooking liquid with gorgonzola for a richer sauce. Leftovers keep well refrigerated for up to four days.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Beef
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 4 servings
Calories: 450

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