Place a large pot or Dutch oven over medium-high heat and once hot, add two tablespoons of canola oil.
Pat dry the beef with paper towels and season it with salt and pepper on all sides.
Add the pot roast to the pan and brown on both sides, 4-5 minutes on each side. It should be nicely browned. Set aside.
Add the onions to the same pan and cook for 1-2 minutes, stirring.
Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
Add ½ cup of the broth and scrape the bottom of the pan well.
Add the rest of the broth, molasses, Worcestershire sauce, and Dr. Pepper. Stir to combine.
Add back the beef, potatoes, and cherries, and top with fresh rosemary and bay leaves.
Preheat oven to 325 degrees F. Cover and cook in the oven for 3-4 hours or until fork-tender.
Remove and discard the bay leaf before serving.
To make the sauce into a glaze, strain the liquid out. After it is done cooking, spoon and discard the fat. Simmer until reduced.
Add the remaining sauce to a small pan and cook on medium heat until thickened about 8-10 minutes.
When serving, garnish with fresh parsley, a few maraschino cherries, and herbs.
