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Maple Balsamic Braised Cross Rib Roast

Part 1

5lb Harvest Haven cross rib roast

2 large onions, sliced

3-4 cloves garlic

2 cups bone broth

½ cup balsamic vinegar

¼ cup pure maple syrup

2 tbsp Dijon mustard

5-6 sprigs fresh thyme, finely chopped

1 tsp sea salt

1 tsp freshly cracked black pepper

Part 2

1 large onion, cut into 8 wedges

1 carrot, peeled and sliced

½ medium squash, peeled and cut into 1" cubes

2 cups Brussels sprouts, cut in half

227g mushrooms, sliced

Preheat oven to 325F

In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over very high heat.

While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on all sides until a beautiful golden crust forms.

Move the meat to a large Dutch oven and place the skillet back over the heat source. Lower the heat to medium and add the onions and garlic. Cook for about 2-3 minutes or until softened, then add to the Dutch oven with the meat.

Mix the bone broth, balsamic vinegar, maple syrup, Dijon mustard, fresh thyme, salt, and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout. Pour that over the roast and onions, place the lid on and then bake in a 325F oven for about 3½ hours, or until meat is tender.

Remove the meat from the oven, add the onion wedges, carrots, squash, Brussels sprouts and mushrooms, put the lid back on and send this back to the oven, increasing the temperature to 375F. Cook for an additional 30 minutes, then remove the lid and continue cooking for a final 10-15 minutes.

Remove the roast from the oven and allow it to rest and cool for 10-15 minutes before serving.

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