Rub the roast on all sides with mustard and rosemary

Heat skillet or multi-cooker over medium high heat (about 400 degrees) and brown roast on each side for about 3-4 minutes or until lightly browned (add a little oil if skillet not non-stick)

Deglaze pan with balsamic vinegar

Transfer roast and any liquid to slow cooker and spread cherry preserves over top

Add beef broth and frozen cherries to slow cooker

Cover and cook on low for about 8 hours