Description
A tender, fall-apart beef roast braised in a rich, tangy-sweet cranberry and balsamic sauce, perfect for a cozy dinner.
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1 cup beef broth
- 2 tbsp brown sugar
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley 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 3-4 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic, sautéing until softened, about 3 minutes.
- Stir in cranberries, balsamic vinegar, beef broth, brown sugar, and thyme. Bring to a simmer.
- Return the beef roast to the pot, spooning some sauce over it. Cover and reduce heat to low. Braise for 3-4 hours, until the beef is fork-tender.
- Remove the roast and let it rest. Meanwhile, simmer the sauce uncovered for 10-15 minutes until thickened into a glaze.
- Slice or shred the beef, drizzle with the cranberry balsamic glaze, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Method: Main
- Cuisine: American