Description
A tender, slow-braised beef roast with a sweet and tangy cranberry glaze, perfect for special occasions.
Ingredients
Scale
For the Crust:
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup cranberry sauce
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tsp dried thyme
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Season the beef roast with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
- Add onions and garlic to the pot, sauté until softened. Pour in beef broth to deglaze, scraping up any browned bits.
- Return the roast to the pot. In a bowl, mix cranberry sauce, balsamic vinegar, brown sugar, and thyme. Pour over the roast.
- Cover and braise in the oven for 3-4 hours, until the meat is fork-tender. Baste occasionally with the glaze.
- Let rest for 10 minutes before slicing. Serve with the reduced glaze from the pot.
Notes
You can customize the seasonings to taste.