Ingredients
Equipment
Method
- Preheat oven to 325°F. Remove beef from refrigerator 30 minutes before cooking to bring closer to room temperature. Pat roast completely dry with paper towels. Season all sides generously with salt and pepper, pressing seasonings into meat.
- Heat Dutch oven over medium-high heat and add olive oil. When oil shimmers, carefully add seasoned roast. Sear without moving for 4-5 minutes per side until deep golden brown crust forms on all surfaces, including edges. Transfer seared roast to plate.
- Reduce heat to medium. Add chopped onion to Dutch oven and cook for 4-5 minutes, stirring occasionally, until softened and translucent with golden edges.
- Add minced garlic and stir constantly for about 1 minute until fragrant. Watch carefully to prevent burning.
- Pour in balsamic vinegar, which will bubble vigorously. Use wooden spoon to scrape up all browned bits stuck to bottom of pot. Keep scraping and stirring as vinegar reduces slightly, about 2 minutes.
- Add beef broth and brown sugar, stirring until sugar dissolves completely. Return seared roast to pot, nestling it into liquid. Liquid should come about halfway up sides of roast.
- Scatter cranberries around and over roast. Tuck fresh thyme sprigs into liquid. If using carrots, arrange them around roast so they're partially submerged.
- Cover Dutch oven with tight-fitting lid. Transfer to preheated oven and braise for 3 to 3.5 hours, until roast is fork-tender and pulls apart easily. Check at 3-hour mark. Larger roasts (closer to 4 lbs) may need full 3.5 hours.
- Carefully remove Dutch oven from oven. Transfer roast to cutting board, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.
- While roast rests, skim excess fat from surface of braising liquid using large spoon. For thicker glaze, place Dutch oven over medium-high heat and simmer uncovered for 10-15 minutes until sauce reduces to desired consistency. Taste and adjust seasoning with salt and pepper.
- Slice roast against grain into thick slices, or shred into large chunks if falling apart. Arrange beef on serving platter and spoon cranberry balsamic glaze generously over top. Garnish with fresh thyme sprigs if desired.
Notes
Beef Selection: Choose chuck roast with good marbling. Fat renders during braising, keeping meat moist and adding flavor. Don't trim fat before cooking.
Searing: Proper searing creates foundation of flavor. Take time to develop deep browning on all surfaces. Don't crowd pot.
Deglazing: Scrape up all browned bits when adding balsamic vinegar. This fond contains concentrated flavor that enriches sauce.
Doneness: Roast is done when fork-tender and pulls apart easily. Internal temperature will be 195-205°F for connective tissue to fully break down.
Thicker Glaze: For more concentrated sauce, reduce by simmering uncovered after removing roast. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering sauce.
Cranberries: Frozen cranberries work perfectly and don't need thawing. In pinch, use 3/4 cup dried cranberries added during last hour of cooking.
Make-Ahead: Tastes even better next day. Cool completely, refrigerate in sauce. Fat solidifies on top for easy removal. Reheat gently on stovetop.
Storage: Store in airtight container in refrigerator for up to 4 days. Reheat gently with splash of broth if needed.
Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating.
Slow Cooker: After searing and sautéing on stovetop, transfer to slow cooker. Cook on low 8-10 hours or high 4-5 hours.
Variations: Add 1 cup dry red wine with broth for deeper flavor. Try rosemary instead of thyme. Add 1/2 cup dried cherries with cranberries. Include potatoes and parsnips for one-pot meal.
Leftovers: Shredded beef makes excellent sandwiches on crusty rolls with sharp cheddar.