Christmas Roast Beef (Print Version)
# Ingredients:
01 -
One 2-3 pound beef chuck roast.
02 -
1 tablespoon olive oil.
03 -
2 yellow onions, cut into quarters.
04 -
4 whole garlic cloves, crushed.
05 -
Fresh thyme, 2 sprigs.
06 -
Fresh rosemary, 3 sprigs.
07 -
2 cups beef stock.
08 -
1/4 cup aged balsamic vinegar.
09 -
2 tablespoons soy sauce.
10 -
3 tablespoons dark brown sugar.
11 -
1 tablespoon Worcestershire sauce.
12 -
1 cup fresh cranberries.
13 -
1 pound carrots, peeled and cut.
14 -
2 tablespoons tomato paste.
15 -
Salt and fresh black pepper to taste.
# Instructions:
01 -
Heat oil in your pot until hot. Season meat with salt and pepper, then brown all sides until golden. Set aside on a plate.
02 -
Cook quartered onions until soft. Mix in tomato paste, crushed garlic, and fresh herbs until fragrant.
03 -
Pour in broth, vinegar, soy sauce, sugar, and Worcestershire. Add cranberries and carrots, stirring well.
04 -
Return meat to pot. Cover and cook at 325°F for about 4 hours or until fork-tender.
05 -
Remove meat. Mix cornstarch with water, stir into sauce, and simmer until thickened. Pour over sliced meat.
# Notes:
01 -
Choose well-marbled meat for best results.
02 -
Let meat rest 15 minutes before cutting.
03 -
Use a heavy pot with tight lid.