Slow roasted beef with cranberries, balsamic and fresh thyme.
- 2 tablespoons oil
- 2 pounds beef chuck roast, trimmed of fat
- 2 teaspoons kosher or sea salt, divided
- 1 teaspoon ground black pepper, divided
- 1 medium yellow onion, peeled and diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, diced
- 3–4 cloves garlic, peeled and minced
- 12-ounce bag fresh or frozen cranberries
- 2 ½ cups unsalted beef stock
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey, maple syrup or dark brown sugar
- 2 sprigs fresh thyme
- ½ sprig rosemary
- Preheat the oven to 375 degrees.
- Heat the oil in a Dutch oven to medium-high. Season with roast with 1 teaspoon salt and ½ teaspoon black pepper. Once the oil is hot, add the roast and brown each side until a crust forms. Remove from the pot and place on a plate; set aside.
- Reduce the heat to medium and add the onion, carrots and celery to the pot. Sauté 4-5 minutes or until slightly soft. Stir in the garlic and sauté 30-60 seconds or until fragrant. Stir in the cranberries, stock, balsamic vinegar, honey, maple syrup or brown sugar and the remaining salt and black pepper. Add the roast back to the pot as well as the thyme and rosemary.
- Place a lid on the Dutch oven and transfer to the oven. Cook 3-4 hours or until roast is pull-apart tender. Remove the sprigs of thyme and rosemary; discard. Serve roast with cranberries, vegetables and cooking liquid spooned on top.
Cooking Tip: Searing the meat first before braising it gives the beef a textured crust.
Make it a Meal: Serve with mashed sweet potato or winter squash and a green salad.
- Serving Size: 1/8 of recipe
- Calories: 455
- Sugar: 7g
- Sodium: 437mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 64mg
Keywords: roast, beef, cranberry, holiday