Beef roast seared deep and brown. Sprinkle thyme, rosemary, red pepper flakes. Braise at 325°F for 3–3.5 hours until fork-tender, coated in a glossy cranberry-balsamic glaze that’s rich, sweet-savory, and melt-in-your-mouth. Ingredients ➤ 1 tbsp olive oil ➤ 1 beef roast (2–3 lbs, chuck or brisket) ➤ 1 large onion, thinly sliced ➤ 2 tbsp tomato paste ➤ 4 garlic cloves, minced ➤ 1 tsp chopped fresh thyme ➤ 1 tsp chopped fresh rosemary ➤ 1/2 tsp red pepper flakes (optional) ➤ 2 cups beef broth ➤ 1/
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Beef roast seared deep and brown. Sprinkle thyme, rosemary, red pepper flakes. Braise at 325°F for 3–3.5 hours until fork-tender, coated in a glossy cranberry-balsamic glaze that’s rich, sweet-savory, and melt-in-your-mouth. Ingredients ➤ 1 tbsp olive oil ➤ 1 beef roast (2–3 lbs, chuck or brisket) ➤ 1 large onion, thinly sliced ➤ 2 tbsp tomato paste ➤ 4 garlic cloves, minced ➤ 1 tsp chopped fresh thyme ➤ 1 tsp chopped fresh rosemary ➤ 1/2 tsp red pepper flakes (optional) ➤ 2 cups beef broth ➤ 1/
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