Description
A tender, fall-apart beef roast braised low and slow, then finished with a tangy-sweet cranberry balsamic glaze.
Ingredients
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh rosemary sprigs for garnish
Instructions
- Season the beef roast generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic. Cook until softened, about 3-4 minutes.
- Pour in beef broth, cranberries, balsamic vinegar, brown sugar, and thyme. Stir to combine.
- Return the beef roast to the pot, cover, and transfer to a preheated 325°F oven. Braise for 3-3.5 hours, until fork-tender.
- Remove the roast and let it rest. Meanwhile, simmer the braising liquid on the stovetop until thickened into a glaze, about 10-15 minutes.
- Slice or shred the beef, drizzle with the cranberry balsamic glaze, and garnish with rosemary before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Method: Main
- Cuisine: American