Products Used In This Recipe
- Meat Recipes
SERVINGS x6 | COOK TIME – 3-4 Hours | CALORIES – 500 per serving
Ingredients
- 1 tbsp olive oil
- 1 beef roast (2-3 lbs, chuck, round, or brisket)
- 1 large onion, sliced
- 2 tbsp tomato paste
- 4 cloves garlic, chopped
- 1 tsp thyme, chopped
- 1 tsp rosemary, chopped
- 4 tsp Steak House Rub & Seasoning
- 2 tsp Pumpkin Spice Seasoning
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 1/2 cup cranberry sauce (optional)
- 2 tbsp soy sauce
- 4 tbsp maple syrup (or brown sugar)
- 1 tbsp Worcestershire sauce
- 1 cup fresh or frozen cranberries
- 1 lb carrots, peeled and sliced
- 2 tsp Roasted Vegetables Seasoning
Instructions
-
Sear Beef:
Heat olive oil in a Dutch oven over medium-high. Season beef with Steak House Rub & Seasoning, then sear on all sides until browned (4-5 min per side). Remove and set aside. -
Cook Aromatics:
In the same pot, add onion and cook until soft, about 5 minutes. Stir in tomato paste, garlic, thyme, rosemary, and Pumpkin Spice Seasoning. Cook 1 minute until fragrant. -
Prepare Braising Liquid:
Pour in beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well. -
Add Vegetables and Beef:
Return beef to the pot, add cranberries and carrots, and sprinkle with Roasted Vegetables Seasoning. Ensure beef is partially submerged in the liquid. -
Braise:
Preheat oven to 275°F (140°C). Cover pot and braise in the oven for 3-4 hours, or until beef is fork-tender. Alternatively, simmer on the stovetop or use a slow cooker (LOW 8-10 hrs or HIGH 4-6 hrs). -
Finish & Serve:
Remove beef, slice or shred as desired. Optional: Simmer sauce on stovetop and thicken with cornstarch slurry if preferred. Serve beef with carrots, cranberries, and a drizzle of rich glaze.
A cozy, flavorful roast perfect for fall gatherings!
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