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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

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Ingredients
  

3-4 lbs beef chuck roast

1 cup fresh or frozen cranberries

1/2 cup balsamic vinegar

1 cup beef broth

1 large onion, diced

4 cloves garlic, minced

2 tablespoons brown sugar

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

2 tablespoons olive oil

2 cups carrots, cut into chunks

2 cups parsnips, cut into chunks

Instructions
 

Prepare the Beef: Begin by patting the beef roast dry with paper towels, and generously season it with salt and pepper on all sides.

    Sear the Meat: In a large heavy-bottomed Dutch oven or skillet, heat the olive oil over medium-high heat. Once hot, sear the beef roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set aside.

      Sauté Aromatics: In the same pot, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.

        Create the Glaze: Stir in the cranberries, balsamic vinegar, beef broth, brown sugar, rosemary, and thyme. Bring the mixture to a simmer, allowing the cranberries to burst and the sauce to thicken slightly.

          Braise the Roast: Return the seared beef roast into the pot, ensuring it’s submerged in the liquid. Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C).

            Add Vegetables: After 2 hours of braising, add the carrots and parsnips around the beef, then cover again and braise for another 1-1.5 hours, or until the meat is fork-tender.

              Finishing Touches: Once done, remove the pot from the oven and carefully take out the beef roast. Let it rest for 10 minutes before slicing.

                Serve: Slice the roast against the grain, drizzle with the cranberry balsamic glaze, and arrange the carrots and parsnips around it. Serve hot with crusty bread or mashed potatoes.

                  Prep Time: 20 minutes | Total Time: 4 hours | Servings: 6-8