Sprinkle roast with salt and pepper. In a large skittle, heat oil over medium heat, brown roast on all sides. While roast is browning, in a small bowl mix preserves, cherries, vinegar and brown sugar until well blended. Transfer roast into a 6 qt. slow cooker. Pour preserves mixture over roast. Cook covered on low
8-10 hours or until tender. Remove roast from slow cooker, tent with foil and let stand 15 minutes before slicing. Sauce can be thickened or simply pour over roast before serving. Pairs great with wild rice and green beans.