8ounceschopped mushroomsany kind will do, I used shiitake and button
12ouncescherry juice
1cupbeef broth
1cupfrozen tart cherries
6pretzel rolls
fresh chopped chives for garnish
Instructions
Preheat oven to 300 degrees.
Heat olive oil in a dutch oven over medium heat.
Season the beef roast generously with salt and pepper on all sides.
Once hot, add the roast to the dutch oven and brown on all sides.
Add the onions and mushrooms and let cook for a couple of minutes until the onions start to brown.
Add the cherry juice, beef broth and frozen cherries to the pot and stir.
Cover and transfer to the oven to cook for 4 hours, turning the beef halfway through.
Remove from the oven, transfer the beef to a cutting board and pull apart using two forks.
Using an immersion blender, pulse the remaining cherry juice/sauce in the pot a few times to blend. This can also be done by transferring to a blender or food processor.
Add the shredded beef back to the pot and toss until the juices are fully coating the meat.
Spoon onto pretzel rolls, garnish with cilantro, chives or green onions and serve.