A festive, slow-cooked beef roast with sweet cranberries, bold balsamic, and aromatic herbs.

Scale

3 lb beef chuck roast

Salt & pepper to taste

1 tbsp olive oil

1 small onion, sliced

3 cloves garlic, minced

1 tbsp Dijon mustard

1/2 cup balsamic vinegar

1 can (14 oz) whole berry cranberry sauce

1–2 sprigs fresh rosemary or thyme

Preheat oven to 325°F (160°C).

Season and sear the beef on all sides in a hot Dutch oven.

Sauté onion and garlic; stir in Dijon.

Deglaze with balsamic, then add cranberry sauce and herbs.

Return beef to pot, cover, and roast for 3–3.5 hours until fork-tender.

Let rest, then slice or shred and serve with sauce.