Ingredients
Equipment
Method
Step-by-Step Instructions
- Pat the beef chuck roast dry with paper towels and season with salt and pepper.
- Heat olive oil in a Dutch oven and sear the roast on each side until golden-brown.
- Remove the roast, add chopped onion and sauté until softened.
- Stir in minced garlic and sauté until fragrant.
- Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Combine beef broth and brown sugar, return roast to the pot.
- Surround roast with cranberries and thyme; add carrots if using.
- Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours.
- Remove and let the roast rest for 10 minutes before serving.
- Skim excess fat from the sauce, slice or shred the beef, and serve with the glaze.
Nutrition
Notes
This dish is perfect for any cozy gathering and offers a delightful balance of flavor and comfort.
