Description
A rich and tender beef roast with a sweet tang of cranberry balsamic glaze, perfect for cozy gatherings.
Ingredients
Scale
- 1 piece Beef Chuck Roast (Can swap with brisket or bottom round roast)
- 1.5 teaspoons Salt (Enhances natural flavors)
- 1 teaspoon Black Pepper (Adds mild heat)
- 2 tablespoons Olive Oil (For searing the beef)
- 1 large Yellow Onion, chopped (Adds sweetness and fragrance)
- 4 cloves Garlic, minced (Imparts robust flavor)
- 2 cups Beef Broth (Rich base for braising)
- 0.5 cup Balsamic Vinegar (Infuses tanginess)
- 3 tablespoons Brown Sugar (Balances acidity)
- 1.5 cups Whole Cranberries (Fresh or frozen)
- 4–5 sprigs Fresh Thyme (Adds herby aroma)
- 4 pieces Carrots, peeled and halved (Optional, adds earthiness)
Instructions
- Pat the beef chuck roast dry with paper towels and season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides.
- Remove the beef and sauté chopped onion until softened.
- Add minced garlic and cook for another minute.
- Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Stir in beef broth and brown sugar; return the beef to the pot.
- Add cranberries and thyme around the beef; include carrots if using.
- Cover and braise in the oven at 325°F for 3 to 3.5 hours until tender.
- Let the roast rest for 10 minutes before slicing.
- Skim fat from the sauce and simmer if desired for thickness.
- Serve the sliced beef with glaze drizzled over the top.
Notes
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Beef Roast, Cranberry, Balsamic Glaze, Cozy Dinners