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 and 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 any browned bits.
- Stir in 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
For extra flavor, marinate the beef in balsamic vinegar and spices the night before. This dish pairs well with mashed potatoes, rice, or a fresh salad. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg