Description
A hearty and flavorful slow-braised beef chuck roast cooked to tender perfection, served with a tangy and slightly sweet cranberry balsamic glaze. This comforting dish combines the richness of beef with bright cranberries and the aromatic touch of fresh thyme, ideal for a cozy family dinner.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Sauté and Braising Ingredients
- 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
- Season the Beef: Pat the beef chuck roast dry with paper towels and evenly season all sides with salt and black pepper to enhance the flavor of the meat.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until a deep brown crust forms, locking in juices and adding rich flavor.
- Sauté Onions: Remove the roast from the pot and set aside. In the same pot, sauté the chopped onion over medium heat until softened and translucent, about 5-7 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, approximately 1 minute, taking care not to burn.
- Deglaze the Pot: Pour in balsamic vinegar and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these add extra flavor to the sauce.
- Add Liquids and Roast: Stir in beef broth and brown sugar until combined. Return the seared beef roast to the pot, ensuring it is partially submerged in the liquid.
- Add Cranberries and Herbs: Scatter whole cranberries, fresh thyme sprigs, and optional carrots around the roast for added flavor and texture.
- Slow Braise in Oven: Cover the Dutch oven with its lid and place it in a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours until the beef is fork-tender.
- Rest the Roast: Remove the roast from the oven and let it rest for 10 minutes to redistribute juices.
- Thicken the Sauce: Skim off any fat from the surface of the sauce. Place the pot back on the stovetop and simmer the sauce to reduce and thicken as needed.
- Serve: Slice or shred the tender beef and spoon the cranberry balsamic glaze over the top before serving for a delicious, savory meal.
Notes
- For best results, use a heavy pot such as a Dutch oven that is oven-safe for even heat distribution.
- If fresh cranberries are not available, frozen cranberries work well and do not require thawing before use.
- Optional carrots add sweetness and texture but can be omitted or substituted with other root vegetables.
- Letting the roast rest before slicing ensures juicier meat.
- To make the sauce thicker, simmer uncovered until desired consistency is reached.
