Ingredients

The following ingredients have 6 Servings
  • 1 (3-5 lb) chuck roast
  • kosher salt (about 1/2 tsp salt per pound of meat)
  • 4 tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 2 cups red wine, such as Cabernet Sauvignon or Pinot Noir
  • 1 cup beef stock
  • 2 sprigs thyme, fresh, divided
  • 1 (14.5 oz) can Oregon Fruit Red Tart Cherries, drained
  • 3 shallots, quartered
  • 1 tbsp pepper
  • gorgonzola cheese, crumbled
  • Italian parsley

Instruction

  • Heat oven 350° F.Pat meat dry with paper towels, then generously season the roast with salt, set aside
  • Heat the oil in a large dutch oven set over high heat
  • Once the oil begins to shimmer, add the meat to the pan
  • Cook the meat until browned, about 4-6 minutes
  • Take care not to turn the meat too soon or it will separate
  • Flip the roast over and cook the other side until browned about 4-6 minutes longer
  • Wait for it to easily releases from the bottom of the pan
  • Once finished, remove the roast aside onto a plate.Reduce the heat to medium, add the onions and cook until they are soft and translucent, about 5 minutes
  • Add the garlic and sauté for 1 minute longer
  • Add the red wine, beef stock and 1 sprig of thyme
  • Bring to a simmer and add the roast back into the pan
  • Pour the (drained) cherries over the roast
  • Add in the remaining sprig of thyme, quartered shallots and fresh black pepper
  • Cover the pot with a tight fitting lid and cook in the oven for 2 hours, or until beef is tender and falling apart.Transfer the beef to a platter and serve with gorgonzola cheese and parsley.