Description
A comforting dish that transforms a simple cut of meat into a succulent masterpiece with a unique cranberry balsamic glaze.
Ingredients
Scale
- 3–4 pounds beef roast
- 1 cup fresh or canned cranberries
- 1 cup balsamic vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh rosemary or thyme for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Remove the seared roast and set it aside. In the same pot, add chopped onion and minced garlic; cook for about 5 minutes.
- Add cranberries, balsamic vinegar, and beef broth. Stir to combine and return the beef roast to the pot. Cover and braise in the oven for 3-4 hours.
- After cooking, let the roast rest for 10 minutes before slicing. Serve with the glaze and garnish with rosemary or thyme.
Notes
For extra flavor, add thyme or bay leaves during braising. This dish can also be made ahead; flavors improve when reheated.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg