Description
A savory and succulent slow-braised beef roast infused with a tangy cranberry balsamic glaze that will delight your taste buds.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
- 4 to 5 sprigs fresh thyme
- 4 carrots, peeled and halved (optional)
Instructions
- Pat the beef roast dry and season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned.
- Remove the roast and sauté chopped onion until softened.
- Stir in garlic and cook until fragrant, about 1 minute.
- Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Stir in beef broth and brown sugar. Return the roast to the pot.
- Add cranberries, thyme, and optional carrots around the roast.
- Cover and transfer to a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
- Remove roast and let rest for 10 minutes.
- Skim fat from the sauce and simmer to thicken if needed.
- Slice or shred the beef and serve with glaze spooned over the top.
Notes
- For added flavor, marinate the beef roast overnight with the seasonings.
- Feel free to add other vegetables such as potatoes or parsnips.
- Leftover roast can be used in sandwiches or salads.
- Prep Time: 20 minutes
- Cook Time: 3 to 3.5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg