Crockpot Cherry-Glazed Beef Pot Roast
This fabulous beef pot roast with local cherries and a hint of rosemary is a favorite for slow winter Sundays and holiday gatherings.
Recipe courtesy of Darryl Schultz, the featured local foodie in the November 2016 issue of Traverse, Northern Michigan's Magazine.
Ingredients
- 2.5–3 pound round or chuck roast
- 1/4 cup stone ground mustard
- 2 teaspoons dried rosemary
- 1/4 cup balsamic vinegar
- 10 Â ounces cherry preserves (locally produced)
- 1/2 cup beef broth
- 1 cup frozen sweet cherries
Directions
Rub the roast on all sides with the mustard and rosemary. Heat skillet over medium-high heat (about 400 degrees) and brown roast on each side for about 3 to 4 minutes (add a little oil if the skillet is not non-stick). Deglaze pan with balsamic vinegar, then transfer the roast and any remaining liquid to a crock pot and put cherry preserves over the top. Add the beef broth and frozen cherries to the slow cooker. Cover and cook on low for about 8 hours.
