Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Ingredients:

• 3–4 lbs beef chuck roast
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 Tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• ½ cup balsamic vinegar
• 3 Tbsp brown sugar
• 1 ½ cups whole cranberries (fresh or frozen)
• 4–5 sprigs fresh thyme
• 4 carrots, peeled and halved (optional)

Instructions:

1. Pat roast dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven and sear roast on all sides until browned.
3. Set roast aside and sauté onion until softened.
4. Add garlic and cook 1 minute.
5. Deglaze with balsamic vinegar, scraping the brown bits.
6. Add beef broth and brown sugar, then return roast to the pot.
7. Add cranberries, thyme, and carrots around the roast.
8. Cover and bake at 325°F (163°C) for 3–3.5 hours.
9. Let roast rest 10 minutes.
10. Skim fat from the sauce and simmer to thicken if desired.
11. Slice or shred the beef and spoon glaze on top.