Tender Cranberry Balsamic Roast Beef with Aromatic Herbs (Print version)
Slow-braised chuck roast with cranberries, balsamic vinegar, rosemary, and thyme until tender enough to shred.
# Ingredients:
For the beef
01 -
1 (3-3 1/2 lb) beef chuck roast, trimmed of large surface fat
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
2 tablespoons olive oil
For the cranberry balsamic braise
05 -
1 large yellow onion, sliced
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
2 cups (480 ml) low-sodium beef broth
09 -
1/3 cup (80 ml) balsamic vinegar
10 -
1/2 cup (150 g) whole berry cranberry sauce
11 -
1 cup (100 g) fresh or frozen cranberries, plus a small handful for finishing if desired
12 -
2 tablespoons gluten-free tamari
13 -
1 tablespoon gluten-free Worcestershire sauce
14 -
2 tablespoons maple syrup
15 -
2 fresh rosemary sprigs
16 -
4 fresh thyme sprigs
17 -
2 bay leaves
To finish
18 -
1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
19 -
Fresh thyme leaves, for serving
# Instructions:
01 -
Pat the chuck roast very dry. Season all over with kosher salt and black pepper, pressing the seasoning into the meat.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned, then transfer it to a plate.
03 -
Lower the heat to medium. Add the onion and cook for 5 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute, scraping up browned bits.
04 -
Pour in beef broth, balsamic vinegar, cranberry sauce, cranberries, tamari, Worcestershire sauce, and maple syrup. Add rosemary, thyme, and bay leaves.
05 -
Return the beef and any juices to the pot. Cover and braise in a 300°F oven for 3 1/2-4 hours, turning once, until the beef is fork-tender.
06 -
Move the beef to a board and rest for 10-15 minutes. Skim excess fat from the sauce. Simmer the sauce on the stovetop and whisk in the cornstarch slurry if you want it thicker.
07 -
Remove herb stems and bay leaves. Slice or shred the beef, spoon the cranberry balsamic sauce over the top, and finish with fresh thyme leaves.
# Good to know:
01 -
Best with mashed potatoes, egg noodles, polenta, or roasted vegetables.
02 -
Add fresh cranberries during the last 20 minutes for brighter color.
03 -
Use tamari and gluten-free Worcestershire sauce to keep the recipe gluten-free.