Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tsp Kosher salt
  • 1 tsp Coarsely ground black pepper
  • 2 tbsp Avocado oil
  • 1.5 cups Fresh or frozen cranberries
  • 0.75 cup Balsamic vinegar
  • 0.5 cup Beef bone broth
  • 0.25 cup Pure maple syrup
  • 1 tbsp Worcestershire sauce
  • 4 cloves Garlic, smashed
  • 3 sprigs Fresh rosemary
  • 2 sprigs Fresh thyme

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season all sides aggressively with 2 teaspoons of Kosher salt and 1 teaspoon of ground black pepper.
  2. Heat 2 tablespoons of avocado oil in a large Dutch oven over medium-high heat. Sear the roast for 5-6 minutes per side until a deep, caramelized crust forms. Remove the beef and set aside on a plate.
  3. Reduce the heat to medium. Add 4 smashed garlic cloves and rosemary and thyme sprigs to the pot and sauté for 60 seconds until fragrant. Pour in 3/4 cup of balsamic vinegar, using a wooden spoon to scrape the bottom of the pot to release the browned beef bits (fond).
  4. Add the 1.5 cups of cranberries, 1/2 cup beef bone broth, 1/4 cup maple syrup, and 1 tablespoon of Worcestershire sauce. Stir to combine.
  5. Place the seared roast back into the pot. Cover with a tight-fitting lid and transfer to a 325°F (163°C) oven for 3 hours to 3 hours 30 minutes, or until the meat is fork-tender and yields completely to a fork.
  6. Remove the meat to a serving platter. Strain the braising liquid through a fine-mesh strainer to create a smooth sauce, skimming off any excess fat before simmering on stovetop for 10 minutes until it transforms into a thick, glossy glaze before drizzling the glaze over the roast.
  7. Let it sit for 15 minutes before serving. Resting allows the proteins to reabsorb the juices.