Ingredients:

  • 1.6 kg (3.5 lb) Beef chuck roast
  • 30 ml (2 tbsp) Avocado oil
  • 5 g (1 tsp) kosher salt
  • 1 g (0.5 tsp) black pepper
  • 100 g (1 cup) Fresh cranberries
  • 120 ml (0.5 cup) Aged balsamic vinegar
  • 475 ml (2 cups) Low sodium beef broth
  • 60 ml (0.25 cup) Pure maple syrup
  • 4 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

  1. Take the 1.6 kg beef chuck roast out of the fridge 30 minutes before cooking.
  2. Rub 5 g (1 tsp) kosher salt and 1 g (0.5 tsp) black pepper over every inch of the beef.
  3. Heat 30 ml avocado oil in your Dutch oven over medium high heat. Brown the beef for 4-5 minutes per side until a dark, crusty surface forms.
  4. Remove the beef to a plate and turn the heat to medium. Toss in 4 smashed garlic cloves and 100 g fresh cranberries. Cook 2 minutes until cranberries begin to pop.
  5. Pour in 120 ml balsamic vinegar. Scrap the bottom of the pot with a wooden spoon until all the brown bits (fond) are dissolved.
  6. Stir in 475 ml beef broth, 60 ml maple syrup, and the herbs. Return the beef and any juices to the pot.
  7. Cover with a tight lid and place in a 150°C (300°F) oven. Cook for 3 hours 30 mins until the meat yields to a fork with zero resistance.
  8. Remove the beef and herbs. Boil the remaining liquid on the stovetop for 10-12 minutes until it becomes glossy and coats a spoon.
  9. Let the meat rest for 15 minutes before slicing or shredding.
  10. Drizzle the thickened Cranberry Balsamic Glaze over the meat and garnish with a fresh sprig of rosemary.