This fabulous beef pot roast with local cherries and hints of rosemary and mustard is a favorite holiday dish. Darryl Schultz, the man behind the recipe, is the owner of Tannery Creek Market in Petoskey.
Darryl is the featured local foodie in the November 2016 issue of Traverse, Northern Michigan’s Magazine. Check out the article here.
- 2.5-3 pound round or chuck roast
- 1/4 cup stone ground mustard
- 2 teaspoons dried rosemary
- 1/4 cup balsamic vinegar
- 10 ounces cherry preserves (locally produced)
- 1/2 cup beef broth
- 1 cup frozen sweet cherries
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 slow cooker. Cover and cook on low for about 8 hours.