Description
A delicious braised beef roast featuring a sweet and tangy cranberry balsamic glaze, perfect for a hearty meal.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef chuck roast with salt and black pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the roast for about 4-5 minutes on each side until browned. Remove the roast and set aside.
- In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
- In a bowl, mix together the cranberries, balsamic vinegar, brown sugar, thyme, rosemary, and bay leaf. Pour this mixture over the roast in the pot.
- Return the roast to the pot, cover with a lid, and transfer to the preheated oven. Braise for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
- Once done, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. Serve with the glaze spooned over the top.
Notes
- For a thicker glaze, remove the roast after cooking and simmer the sauce on the stovetop for an additional 10-15 minutes until it reduces.
- Add root vegetables like carrots and potatoes to the pot during the last hour of cooking for a complete one-pot meal.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 10g
- Protein: 40g