Ingredients
Scale
- 3 to 4 lb boneless beef chuck roast
- 2 tablespoons olive oil
- 1 1/2 cups beef broth (low sodium)
- 1 large yellow onion, roughly chopped
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup packed brown sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 325°F (160°C). Generously season the beef roast on all sides with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned, then remove the roast and set aside.
- Step 2: Add the chopped onion to the Dutch oven and sauté for 3 minutes until softened. Return the seared roast to the pot and pour the beef broth around the sides. Cover the Dutch oven tightly and place it in the preheated oven to braise for 4 to 5 hours, or until the beef is fork-tender.
- Step 3: One hour before the roast is finished, prepare the glaze. Combine the cranberries, balsamic vinegar, and brown sugar in a small saucepan over medium heat. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, stirring occasionally, until the mixture has reduced and thickened into a syrupy glaze.
- Step 4: Carefully remove the tender beef roast from the Dutch oven and place it on a cutting board. Tent loosely with foil. Discard the braising liquid or reserve it for another use (optional: skim excess fat).
- Step 5: Shred the beef using two forks, or slice against the grain if preferred. Transfer the shredded beef back into the now-empty Dutch oven or a serving platter, and drizzle the cranberry balsamic glaze liberally over the entire roast before serving.
Notes
- Store leftover shredded beef and glaze separately in airtight containers; the roast keeps beautifully in the refrigerator for up to 4 days, allowing the flavors to deepen.
- To reheat without drying, place the beef in a covered baking dish with a splash of reserved beef broth or water, warming slowly in a 300°F oven until hot, then reapply the glaze.
- For a comforting meal, serve this rich, tangy roast over creamy polenta or garlic mashed potatoes, using the residual braising onions (if reserved) as a flavorful side condiment.
- Do not rush the searing process; achieving a deep, dark crust is essential, as this rich Maillard reaction provides the foundational complexity for the finished braise.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American