Description
Rich, comforting, and bursting with bold, seasonal flavor — this Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a cozy, elegant dinner perfect for holidays or hearty winter meals.
Ingredients
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
- 4 to 5 sprigs fresh thyme
- 4 carrots, peeled and halved (optional)
Instructions
1. Pat the beef roast dry and season with salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned.
3. Remove the roast and sauté chopped onion until softened.
4. Stir in garlic and cook until fragrant, about 1 minute.
5. Deglaze the pot with balsamic vinegar, scraping up browned bits.
6. Stir in beef broth and brown sugar. Return the roast to the pot.
7. Add cranberries, thyme, and optional carrots around the roast.
8. Cover and transfer to a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
9. Remove roast and let rest for 10 minutes.
10. Skim fat from the sauce and simmer to thicken if needed.
11. Slice or shred the beef and serve with glaze spooned over the top.
Notes
For a thicker glaze, simmer on the stove after cooking or add a cornstarch slurry.
Tastes even better the next day — perfect for meal prep.
Frozen cranberries work just as well as fresh.
Serve with mashed potatoes or roasted vegetables for a full meal.
Use a meat thermometer to ensure perfect doneness without overcooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg