Description
A tender, fall-apart beef roast slow-braised to perfection and finished with a sweet-tart cranberry balsamic glaze.
Ingredients
Scale
For the Crust:
- 3 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 cup fresh or frozen cranberries
- 2 tbsp brown sugar
- 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 and set aside.
- In the same pot, add onion and garlic; sauté until softened, about 5 minutes.
- Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom. Stir in cranberries, brown sugar, and thyme.
- Return roast to the pot, cover, and transfer to the oven. Braise for 3-4 hours, until beef is fork-tender.
- Remove roast and let rest. Skim excess fat from the braising liquid, then simmer on the stovetop until slightly thickened to form a glaze. Serve roast sliced or shredded, drizzled with glaze.
Notes
You can customize the seasonings to taste.