Instructions

• Preheat the oven to 325°F (163°C).
• Pat the 4-pound chuck roast (boneless) dry with paper towels. Season all sides with 1 1/2 teaspoons kosher salt and 1/2 teaspoon ground black pepper.
• Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons canola oil.
• Add the roast and brown on all sides, about 4–5 minutes per side, until well browned. Transfer the roast to a plate and set aside.
• Reduce the heat to medium. Add 1 yellow onion (diced) to the same pot and cook, stirring, until softened, about 2–3 minutes.
• Add 4 cloves garlic (minced), 1 teaspoon fresh thyme (finely chopped), 1 teaspoon fresh rosemary (finely chopped), and 1 teaspoon dried oregano. Stir and cook about 1–2 minutes until fragrant.
• Pour in 1/2 cup beef broth and scrape the bottom of the pot with a wooden spoon to deglaze and loosen browned bits.
• Add the remaining 1 1/2 cups beef broth, 1 can Dr. Pepper, 2 tablespoons molasses, and 2 tablespoons Worcestershire sauce. Stir to combine.
• Return the browned roast to the pot. Add 2 carrots (chopped into 1-inch pieces), 1 lb potatoes (cut into 1-inch-thick pieces), and 1 cup maraschino cherries (whole or halved — pitted). Tuck in 2 bay leaves and place 3 sprigs fresh rosemary on top.
• Cover the pot and transfer it to the preheated oven. Cook for 3–4 hours, or until the roast is fork-tender.
• When done, remove the pot from the oven. Transfer the roast and vegetables to a serving platter. Remove and discard the 2 bay leaves and the 3 rosemary sprigs.
• Strain the cooking liquid into a saucepan or large skillet, discarding solids. Skim and spoon off any fat from the surface of the liquid.
• Simmer the strained liquid over medium heat until reduced and slightly thickened to a glaze consistency, about 8–10 minutes, stirring occasionally. (This is your sauce/glaze.)
• Slice or shred the roast, serve with the braised vegetables, and spoon the reduced sauce over the meat and vegetables. Garnish with a few of the maraschino cherries from the pot and additional fresh rosemary if desired.