Description
A tender, fall-apart beef roast slow-braised in a rich cranberry balsamic glaze, perfect for a cozy dinner.
Ingredients
Scale
For the Crust:
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 cup beef broth
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, about 3-4 minutes per side.
- Remove roast and set aside. In the same pot, add onion and garlic; sauté until softened, about 5 minutes.
- Add cranberries, balsamic vinegar, brown sugar, beef broth, and thyme. Stir to combine and bring to a simmer.
- Return roast to the pot, spoon some glaze over the top, cover, and transfer to the oven. Braise for 3-4 hours, until beef is fork-tender.
- Remove roast and let rest. Meanwhile, simmer the remaining glaze on the stovetop until thickened. Serve roast sliced with glaze drizzled over top.
Notes
You can customize the seasonings to taste.