Description
A rich, slow-cooked beef roast with a tangy-sweet cranberry balsamic glaze, perfect for holiday dinners.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- Salt & black pepper to taste
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1/2 cup balsamic vinegar
- 1/3 cup brown sugar
- 1 cup whole cranberries (fresh or frozen)
- 2 sprigs fresh thyme
- 1 tbsp tomato paste
- 2 carrots, chopped
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
- Mashed potatoes (for serving)
- Fresh thyme and extra cranberries for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high. Season beef with salt and pepper, then sear on all sides until browned.
- Remove beef and sauté onion, garlic, and carrots until softened. Add tomato paste and cook 2 mins.
- Stir in balsamic vinegar, brown sugar, and beef broth. Add cranberries and thyme. Return the beef to the pot and bring everything to a simmer.
- Cover and braise in the oven at 325°F for 3–3.5 hours until fork-tender. For a thicker glaze, remove beef and stir in cornstarch slurry over medium heat until sauce thickens.
- Slice beef over mashed potatoes, spoon over cranberry balsamic glaze, and garnish with thyme and cranberries.
Notes
- For best results, use a well-marbled chuck roast.
- Fresh cranberries work best, but frozen can be substituted.
- Adjust sugar and vinegar to balance sweetness and tanginess.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 15g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg