Food and prop styling by Atara Schechter

Amazingly tender, savory, and sweet. Braising transforms an affordable piece of meat into spectacular. Don’t be scared off by the dry wine! The alcohol will bake out and leave you with a fabulous depth of flavor.

SERVES 6–10

• 1 3–5-lb (1.36–2.25-kg) chuck roast
• kosher salt and pepper, to taste
• 1 14-oz (400-g) can cranberry sauce (I used jellied; whole berry will be delicious as well)
• 4 cloves garlic, crushed
• 3 Tbsp tomato paste
• 1 cup water
• 1 cup dry red wine
• ¼ cup barbecue sauce of choice
• 3 Tbsp silan or honey
• 1 Tbsp spicy brown mustard
• 1 Tbsp lemon juice
• 1 tsp salt
• ¼ tsp black pepper

Preheat oven to 450°F (230°C).

Pat roast dry and place in a 9x13-inch (23x33-cm) baking dish. Lightly season with kosher salt and pepper. Allow to sit while you prepare the sauce.

Place cranberry sauce in a 3-quart pot and mash with a fork. Add remaining ingredients and bring to a rolling boil over high heat. Lower the flame and allow to simmer for 5 minutes.

Place seasoned meat on the center rack of your oven and roast for 15 minutes, uncovered.

Remove meat from oven and pour sauce over the top. Cover with a piece of parchment paper and seal tightly with aluminum foil.

Lower oven temperature to 325°F (160°C). Return meat to oven and bake for 3.5 hours, until fork-tender. Once cooled, slice against the grain.

This recipe freezes well.

(Originally featured in Family Table, Issue 783)