Description
Tender beef roast slow-cooked with a tangy cranberry balsamic glaze for a deliciously balanced meal.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
- 4 to 5 sprigs fresh thyme
- 4 carrots, peeled and halved (optional)
Instructions
- Pat the beef roast dry and season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned.
- Remove the roast and sauté the chopped onion until softened.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Deglaze the pot with balsamic vinegar, scraping up the browned bits.
- Stir in the beef broth and brown sugar. Return the roast to the pot.
- Add cranberries, thyme, and optional carrots around the roast.
- Cover and transfer to a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
- Remove the roast and let it rest for 10 minutes.
- Skim fat from the sauce and simmer to thicken if needed.
- Slice or shred the beef and serve with glaze spooned over the top.
Notes
Sear the beef well for enhanced flavor. Adjust sweetness by adding more brown sugar or cranberries. Fresh thyme is recommended, but dried thyme can also be used.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American