Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 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
- Pat the beef roast dry and season with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned.
- Remove the roast and sauté the chopped onion until softened.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Deglaze the pot with balsamic vinegar, scraping up the browned bits.
- Stir in the beef broth and brown sugar. Return the roast to the pot.
- Add cranberries, thyme, and optional carrots around the roast.
- Cover and transfer to a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
- Remove the roast and let it rest for 10 minutes.
- Skim fat from the sauce and simmer to thicken if needed.
- Slice or shred the beef and serve with glaze spooned over the top.
Notes
Serve with creamy mashed potatoes or warm crusty bread to soak up the delicious glaze. Add a fresh salad or steamed vegetables for balance.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg