Tender slow-braised beef roast served with a tangy and sweet cranberry balsamic glaze, perfect for family dinners and special occasions.
Ingredients
3–4 pound beef chuck roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, chopped
2 celery stalks, chopped
1 cup beef broth
1/2 cup dry red wine
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 cup fresh or frozen cranberries
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Dijon mustard (optional)
Zest of 1 orange (optional)
Instructions
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Pat the beef roast dry and season with salt and pepper.
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Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
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Sauté onion, carrots, and celery in the same pot for 5–7 minutes. Add garlic and cook 1 minute.
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Pour in red wine to deglaze, scraping up browned bits. Add beef broth, rosemary, thyme, and bay leaves. Return beef to pot.
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Cover and braise on low heat for 3–4 hours until tender.
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For the glaze, combine cranberries, balsamic vinegar, and brown sugar in a saucepan. Cook until cranberries burst and mixture thickens, about 15–20 minutes. Stir in mustard and orange zest if desired.
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Remove beef, let rest, strain braising liquid, and reduce if needed. Slice or shred beef and drizzle with glaze.