Description
A rich and tangy pot roast where beef is slowly braised until fall-apart tender in a savory-sweet sauce of balsamic vinegar and cranberries.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup beef broth
- 1/3 cup balsamic vinegar
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
1. Prepare the Crust:
- Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the beef on all sides, working in batches if necessary. Remove the beef and set aside.
- Add the sliced onion to the pot and cook for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Stir in the tomato paste, then pour in the balsamic vinegar and beef broth, scraping the bottom of the pot to release any browned bits. Add the cranberries and dried thyme.
- Return the browned beef and any accumulated juices to the pot. Bring the liquid to a simmer, then cover and reduce the heat to low. Braise for 2.5 to 3 hours, or until the beef is extremely tender.
- If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking to allow it to reduce and thicken slightly. Serve hot over mashed potatoes or egg noodles.
Notes
You can customize the seasonings to taste.