Slow-Braised Beef Roast with Cranberry

Benjamin

Slow-Braised Beef Roast with Cranberry

A delicious and hearty beef roast braised with cranberries, creating a perfect balance of sweet and savory flavors.

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Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

Beef

3-4 pounds beef chuck roast

Cranberries

2 cups fresh or frozen cranberries

Onion

1 large yellow onion thinly sliced

Garlic

3 cloves garlic minced

Broth

1 cup beef bone broth

Vinegar

1/2 cup balsamic vinegar

Sugar

1/4 cup brown sugar or honey

Herbs

2 sprigs fresh rosemary
3 sprigs fresh thyme

Seasoning

salt and cracked black pepper to taste
2 tablespoons olive oil

Equipment

Dutch Oven
- Measuring cups and spoons
Knife and Cutting Board
Mixing bowl
paper towels.

Method

Preparation

Take your beef roast out of the fridge and pat it very dry with paper towels. Generously season every side with salt and black pepper.

Searing the Beef

Cooking the Onions and Garlic

Deglazing the Pot

Adding the Cranberries and Herbs

Braising the Beef

Resting the Beef

Nutrition

Calories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25g

Notes

To get the most out of your Slow-Braised Beef Roast with Cranberry, use a heavy-bottomed pot like a Dutch oven. If you find your sauce is a bit too thin after cooking, you can remove the meat and simmer the liquid on the stovetop for 10 minutes to create a thick, rich glaze. For those who enjoy a bit of heat, adding a pinch of red pepper flakes to the onion mixture provides a wonderful contrast to the sweet berries.

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