Cherry Pot Roast

4 lbs beef chuck or other suitable meat
¼ tsp pepper
1 – 1 ½ can pitted tart red cherries
½ cup hot water
1/3 cup vinegar
½ cup brown sugar
1 tbsp instant beef bouillon or stock base
3 tbsp fat for frying
2 tsp salt Red food coloring

Drain cherries & save juice. Combine juice, vinegar, sugar, bouillon & pour over meat. Marinate at room temp 4 hrs or overnight in refrigerator. Turn meat occasionally.

Drain meat & save marinade. Brown meat in oven & add salt & pepper. Add water and simmer for 2 ½ hrs. Mix cherries & marinade. Mix ½ cup water and ¼ cup flour and add to cherry mixture. Cook this flour & cherry mixture, stirring, until thick and bubbling. Add red food coloring, salt & pepper to taste. Serve ½ sauce on meat & ½ in gravy boat. 6-8 servings.