Description
A tender beef roast slow-braised to perfection and finished with a sweet-tart cranberry balsamic glaze.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup fresh cranberries
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef roast generously with salt, pepper, and dried thyme.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 5 minutes per side.
- Remove the beef and set aside. In the same pot, add the sliced onion and minced garlic, sautéing until softened, about 3 minutes.
- Stir in the fresh cranberries and balsamic vinegar, cooking for 2 minutes until the cranberries start to burst.
- Return the beef to the pot and pour in the beef broth. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 3 hours, or until the beef is tender and easily shreds with a fork.
- Remove from the oven and let rest for 10 minutes before slicing.
- Serve the beef with the cranberry balsamic glaze spooned over the top.
Notes
For a richer flavor, use homemade beef broth. This dish pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 12g
- Protein: 35g