Name: Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3-4 pound beef chuck roast; 1 tbsp olive oil; 1 large onion, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 3 cloves garlic, minced; 1 cup beef broth; 1/2 cup dry red wine (optional); 1/2 cup fresh cranberries (or frozen, thawed); 1/4 cup balsamic vinegar; 2 tbsp brown sugar; 1 tsp dried thyme; 1/2 tsp dried rosemary; Salt and freshly ground black pepper to taste

Description

A tender, slow-braised beef roast, enriched with the sweet and tangy notes of a cranberry balsamic glaze. Perfect for a comforting meal.

Ingredients

3-4 pound beef chuck roast
1 tbsp olive oil
1 large onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup dry red wine (optional)
1/2 cup fresh cranberries (or frozen, thawed)
1/4 cup balsamic vinegar
2 tbsp brown sugar
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 300°F (150°C). Season beef roast generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
Add chopped onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Cook until liquid is reduced by half.
Stir in beef broth, cranberries, balsamic vinegar, brown sugar, thyme, and rosemary. Bring to a simmer.
Return the seared beef roast to the Dutch oven, ensuring it's partially submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Braise for 3-4 hours, or until the beef is fork-tender. Flip the roast once halfway through cooking.
Once cooked, carefully remove the roast from the Dutch oven and tent with foil to rest for 15 minutes. Skim any excess fat from the braising liquid if desired.
If the glaze is too thin, simmer the braising liquid on the stovetop over medium heat for 10-15 minutes, or until it has reduced and thickened slightly. Season with additional salt and pepper to taste.
Slice the beef roast against the grain and serve with the warm cranberry balsamic glaze.

Notes

You can customize the seasonings to taste. For a thicker sauce, you can make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and whisk it into the simmering glaze. Serve with mashed potatoes or polenta to soak up the delicious sauce.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Method: Main
Cuisine: American