Description
A deeply comforting slow-braised beef roast that becomes fall-apart tender, finished with a tangy-sweet cranberry balsamic glaze for a rich, elegant meal.
Ingredients
- 3–4 lb beef chuck roast
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1/2 cup balsamic vinegar
- 1 cup cranberry sauce or cranberry preserves
- 2 tbsp brown sugar or honey
- 2 sprigs fresh thyme or rosemary
- 1 bay leaf
- Optional: 3 carrots, chopped
- Optional: 1 lb baby potatoes
Instructions
- Preheat oven to 325°F (165°C).
- Season the beef roast generously with salt and black pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the beef on all sides until deeply browned. Remove and set aside.
- Add sliced onion to the pot and cook until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and balsamic vinegar, scraping up browned bits from the bottom.
- Stir in cranberry sauce, brown sugar, thyme, and bay leaf.
- Return the beef to the pot, cover tightly, and transfer to the oven.
- Braise for 3–3 1/2 hours, until the beef is very tender.
- If using carrots or potatoes, add them during the last hour of cooking.
- Spoon glaze over the beef, adjust seasoning, and serve.
Notes
- Chuck roast is ideal for slow braising.
- Add red wine to the braising liquid for extra depth.
- Orange zest pairs beautifully with the cranberry glaze.
- Flavors improve when made a day ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 14g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 155mg
