Pot Roast with Tart Cherry-Black Pepper Sauce
This Pot Roast with Tart Cherry-Black Pepper Sauce delivers 56g protein and 868 calories per serving across 8 portions. Quick-prep stovetop cooking produces multiple ready-to-eat meals in one session, maximizing meal-prep efficiency. Ideal for lifters combining adequate protein with sustained calories for muscle gain phases.
Ingredients
- •Beef Chuck Roast(2268g)
- •1 tablespoon kosher salt
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Garlic
- •Wine, Red, Table(480g)
- •Low Sodium Beef Broth(240g)
- •Thyme, Fresh
- •Shallot
- •1 tablespoon freshly cracked black pepper
- •Cherries, Sweet, Frozen(480g)
- •Cheese, Gorgonzola, Crumbled(113g)
- •Parsley, Fresh
- •Pasta, Egg Noodles
Instructions
- 1Preheat the oven 350° F with a rack in the center position.
- 2Pat the roast dry with paper towels, then generously season all over with the salt.
- 3Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is glistening, add the roast and cook until browned on all sides, about 12 to 16 minutes.
- 4Reduce the heat to medium. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute. Pour in the wine, beef stock, and 1 sprig of thyme and stir to incorporate. Bring to a simmer then return the meat back to the Dutch oven along with any collected juices.
- 5Add the remaining sprig of thyme, nestle in the quartered shallots, and sprinkle with the pepper. Cover the pot with a tight-fitting lid and cook in the oven until beef is tender and falling apart, about 2 hours.
- 6Transfer the roast to a platter. Add the cherries to a small saucepan set over medium heat. Cook, stirring occasionally, until warmed through, about 3-4 minutes.
- 7Serve the roast over mashed potatoes or egg noodles, drizzled with pan sauce and warm cherries, sprinkle with gorgonzola cheese and parsley.
Nutrition — Per Serving
868
calories
56g
protein
61g
fat
- Carbohydrates
- 12g
- Saturated fat
- 20.6g
- Sodium
- 325 mg
- Dietary fiber
- 1.3g
8 servings per batch · ~455g each
Macro data sourced from USDA FoodData Central
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How much protein does Pot Roast with Tart Cherry-Black Pepper Sauce have per serving?
Each serving contains 56g of protein and 868 calories with 61g fat and 12g carbs. The high fat content comes from the braised beef, which contributes significantly to satiety.
How long does Pot Roast with Tart Cherry-Black Pepper Sauce take to prep?
Prep time is quick on the stovetop and the recipe yields 8 servings per batch. This makes it efficient for meal-prepping a full week of dinners in one cooking session.
Is Pot Roast with Tart Cherry-Black Pepper Sauce good for muscle gain?
At 56g protein per serving, this recipe supports muscle-building goals while the calorie density (868 cal) makes it well-suited for gaining phases where you need concentrated nutrition in fewer meals. The fat content aids hormone production during training cycles.
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