Description
A succulent, fall-apart tender beef roast braised low and slow, finished with a sweet and tangy cranberry balsamic glaze.
Ingredients
Scale
For the Crust:
- 1 (3-4 pound) beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1 cup fresh or frozen cranberries
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add the sliced onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Pour in the beef broth and balsamic vinegar to deglaze the pot, scraping up any browned bits. Stir in the cranberries, brown sugar, and thyme.
- Return the seared roast to the pot. Cover with a lid and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until the meat is extremely tender and falls apart easily.
- Remove the roast to a cutting board. Skim excess fat from the surface of the braising liquid. Use a fork or immersion blender to slightly break down the cranberries and thicken the glaze. Slice or shred the beef and serve topped with the glaze.
Notes
You can customize the seasonings to taste.