Description
A cozy slow-braised beef roast that pairs rich flavors of beef with a sweet-tangy cranberry-balsamic glaze.
Ingredients
- 1 (4–5 lbs) chuck roast (boneless)
- 2 cups fresh cranberries (or frozen)
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Season the chuck roast generously with salt and pepper. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 4–5 minutes.
- Stir in the cranberries, balsamic vinegar, and brown sugar. Scrape up any browned bits from the bottom of the pot.
- Return the beef to the pot, nestling it into the liquid. Cover with the lid.
- Transfer the pot to the oven and braise for 2.5–3 hours, or until the meat is fork-tender and pulls apart easily.
- Remove the roast from the oven and let it rest 10–15 minutes before slicing. Spoon the cranberry-balsamic glaze over the top and garnish with fresh herbs.
Notes
If fresh cranberries aren’t available, frozen work fine. For a thicker glaze, simmer the braising liquid on the stove until reduced.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American