Description
A succulent beef chuck roast slow-cooked to perfection and finished with a vibrant, tart cranberry and orange reduction.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 carrots, cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp orange zest
- 3 sprigs fresh thyme
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup brown sugar
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and pepper on all sides.
- Heat oil in a Dutch oven over medium-high heat and sear the beef for 5-7 minutes per side until browned.
- Remove beef and sauté sliced onions and carrots in the same pot until softened.
- Add minced garlic and cook for 1 minute, then deglaze the pan with 1/4 cup of beef broth, scraping the bottom.
- Return beef to the pot and add the remaining broth, orange zest, and thyme. Cover and simmer on low for 8 hours (or 8 hours on low in a slow cooker).
- In a separate saucepan, combine cranberries, orange juice, and brown sugar. Simmer until cranberries burst and the sauce thickens.
- Remove the tender beef and vegetables from the pot and place on a platter.
- Stir the cranberry glaze into the remaining braising liquid in the pot and simmer for 5 minutes to thicken.
- Pour the reduced glaze over the sliced beef and serve.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American