Spiced Beef Roast with Balsamic Cranberry Cherry Chutney

Name: Spiced Beef Roast with Balsamic Cranberry Cherry Chutney
Prep time: 20 min
Cook time: 4 h 30 min
Yield: Serves 4 - 6
Ingredients: [[[For the Roast]]]; 3 lbs beef chuck; 1-2 Tbs brown sugar; ½ cup beef broth; ½ cup red wine; 1 yellow onion, sliced; 4 large cloves of garlic, crushed; 1 carrot, roughly chopped; ½ Tbs ground cinnamon; 1 tsp ground cloves; 1 tsp allspice; ½ tsp ground cardamom; ½ tsp salt; ½ cup fresh parsley; [[[For the Chutney]]]; 1 cup frozen cranberries; 6-8 springs of thyme; ½ cup diced red onion; 3 cloves garlic, sliced; Honey for drizzling; Olive oil for drizzling; 1 tsp Dijon or stone ground mustard; ½ cup [[Chukar® Sour Cherry Preserves]]; 1 Tbs Balsamic Vinegar; ¼ tsp ginger paste or freshly grated ginger

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20 minutes

Serves 4 - 6

Ingredients

For the Roast
½ cup fresh parsley
1 Tbs Balsamic Vinegar
½ cup Chukar® Sour Cherry Preserves
1 tsp Dijon or stone ground mustard
Olive oil for drizzling
Honey for drizzling
3 cloves garlic, sliced
½ cup diced red onion
6-8 springs of thyme
1 cup frozen cranberries
For the Chutney
½ tsp salt
3 lbs beef chuck
½ tsp ground cardamom
1 tsp allspice
1 tsp ground cloves
½ Tbs ground cinnamon
1 carrot, roughly chopped
4 large cloves of garlic, crushed
1 yellow onion, sliced
½ cup red wine
½ cup beef broth
1-2 Tbs brown sugar
¼ tsp ginger paste or freshly grated ginger

Directions

In a roasting pan or crock pot, combine wine and beef broth. Stir in spices and sugar.
Place the beef roast in the pan and baste with liquid.
Add onion, garlic, and carrot to the pot. Place chopped parsley on top of the roast.
Slow roast in a crock pot for 4 hours, basting the roast often with its own liquids, or alternately, bake the roast in the oven at 350 for 45-60 minutes, basting with liquid after ¾ of the cooking time has passed.
Remove roast from oven or crock pot and let rest for 10 min before covering with tin foil to keep warm.
To prepare the chutney, place cranberries, thyme springs, onion and garlic in the bottom of a shallow oven safe pan.
Drizzle with honey and olive oil and bake for 25-30 min at 350°F.
Remove pan from oven and transfer contents to a frying pan. Add Dijon or stone ground mustard, Chukar® Sour Cherry Preserves, balsamic vinegar, ginger, salt and pepper to the frying pan.
Stir well and let the mixture heat on medium until balsamic vinegar starts to caramelize and the chutney takes on a thick texture (about 8-10 min). More honey may be added to yield a sweeter chutney.
Remove Chutney from pan and serve over roast.