Garlic Herb & Cranberry Glazed Holiday Roast

Thousand Hills

Servings

6-8

This festive slow-roasted beef is infused with fresh herbs and finished with a lightly sweet-tart cranberry glaze. Made with Thousand Hills regeneratively raised beef, it's a comforting centerpiece perfect for holiday gatherings or cozy winter meals. 

Garlic Herb & Cranberry Glazed Holiday Roast

Ingredients

  • 3-4.5 lb Thousand Hills Chuck Roast
  • 2 tbsp Thousand Hills Beef Tallow
  • 1 cup Thousand Hills Beef Bone Broth
  • 1 ½ tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 4 garlic cloves, minced
  • 1 yellow onion, quartered
  • 3 carrots, cut into large pieces
  • ½ cup 100% cranberry juice
  • ¼ cup whole cranberry sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar

Directions

  1. Preheat oven to 300°F.

  2. Pat beef dry. Mix salt, pepper, rosemary, thyme, and garlic with 1 tbsp beef tallow to form a rub. Massage evenly over the roast.

  3. Heat remaining tallow in a large Dutch oven over medium-high. Sear the roast on all sides until nicely browned (about 3 minutes per side).

  4. Add onions and carrots around the beef. In a bowl, whisk together broth, cranberry juice, cranberry sauce, Dijon, and balsamic vinegar. Pour around (not directly on top of) the roast.

  5. Cover tightly and cook in the oven for 3 ½ - 4 hours, or until fork-tender.

  6. Finish with a glaze. Remove the roast and vegetables. Simmer the remaining liquid on the stove for 5-10 minutes to thicken slightly into a glaze. Spoon over the roast before serving.

  7. Garnish with extra rosemary and few fresh cranberries for a festive touch.