Ingredients
Scale
- 3 lbs Beef Chuck Roast (trimmed of excess fat)
- 1 cup Beef Bone Broth
- 1/2 cup Balsamic Vinegar
- 1 cup Fresh Cranberries
- 4 cloves Garlic, minced
- 1 large Red Onion, sliced
- 3 sprigs Fresh Rosemary
- 2 tbsp Stone-ground Mustard
- 1 tsp Sea Salt
- 1 tsp Cracked Black Pepper
- 1 tbsp Olive Oil (for searing)
Instructions
- Pat the beef roast dry with paper towels. Season all sides generously with sea salt and cracked black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef for 3 to 4 minutes per side until a deep brown crust forms. Once seared, place the roast into the bottom of your slow cooker.
- In a small mixing bowl, whisk together the beef bone broth, balsamic vinegar, minced garlic, and stone-ground mustard. Pour this mixture over the beef. Scatter the sliced red onions, fresh cranberries, and rosemary sprigs around the meat. The cranberries will burst during the cooking process, creating a naturally sweet and tangy glaze that screams Christmas.
- Secure the lid on your crockpot and set the heat to Low. Cook for 8 hours. Avoid the temptation to open the lid, as this releases the heat and increases the cooking time. After 8 hours, the beef should be fork-tender and fall apart easily. Remove the rosemary stems before serving.
- Carefully transfer the beef to a large platter. Use two forks to shred the meat into large, succulent chunks. Ladle the remaining juices and softened cranberries over the top of the beef. This ensures every bite is moist and packed with festive flavor. Serve it alongside roasted green beans or a light weight mash for a complete holiday meal.
- Cook Time: 8 hours 15 minutes