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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4-5 lbs beef chuck roast
  • 1 cup fresh cranberries
  • 1/2 cup balsamic vinegar
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon thyme fresh or dried
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 300°F (150°C).
  2. Season the beef roast generously with salt and pepper.
  3. Heat a large Dutch oven or heavy pot over medium-high heat and add a bit of oil.
  4. Sear the beef for 4-5 minutes on each side until browned.
  5. Remove the beef from the pot and set aside.
  6. Add onions to the pot and sauté until translucent, about 5 minutes.
  7. Stir in garlic and cook for an additional minute.
  8. Pour in the balsamic vinegar and scrape the pot to deglaze.
  9. Add cranberries, beef broth, brown sugar, and thyme to the pot.
  10. Return the beef to the pot, ensuring it is mostly submerged in the sauce.
  11. Cover the pot and transfer it to the preheated oven.
  12. Braise in the oven for 3-4 hours, or until fork-tender.
  13. Remove the pot from the oven and let the roast rest.
  14. Slice and serve drizzled with cranberry balsamic glaze.