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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Irresistible Slow-Braised Beef Roast with Cranberry Balsamic Glaze

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze transforms a humble cut of beef into a culinary hug, perfect for family dinners or festive gatherings.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Well-marbled for tenderness
  • 1.5 teaspoons Salt Enhances flavor throughout the dish
  • 1 teaspoon Black Pepper Adds a warm kick to balance the flavors
For the Searing and Sauce
  • 2 tablespoons Olive Oil Helps create that irresistible crust
  • 1 large Yellow Onion Chopped, adds sweetness to the sauce
  • 4 cloves Garlic Minced, infuses the dish with aromatic flavor
For the Cooking Liquid
  • 2 cups Beef Broth Choose low-sodium for better control over saltiness
  • 0.5 cup Balsamic Vinegar Balances sweetness of the glaze
  • 3 tablespoons Brown Sugar Adds sweetness to complement cranberries
For the Glaze
  • 1.5 cups Whole Cranberries Fresh or frozen
  • 4-5 sprigs Fresh Thyme Optional for added flavor
For Optional Ingredients
  • 4 Carrots Peeled and halved, optional

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat your beef chuck roast dry with paper towels. Generously sprinkle with salt and black pepper, coating all sides thoroughly.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
  3. In the same Dutch oven, add chopped onion and sauté over medium heat for about 5 minutes until softened. Then, add minced garlic and cook for an additional minute.
  4. Pour in balsamic vinegar, scraping the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.
  5. Add beef broth and brown sugar, stirring well to combine. Bring the mixture to a gentle simmer.
  6. Return the seared roast to the Dutch oven, ensuring it's submerged in the liquid. Scatter cranberries and thyme around the roast.
  7. Cover and braise in a preheated oven at 325°F (163°C) for about 3-3.5 hours until fork-tender.
  8. Let the roast rest for 10 minutes while covered. Skim fat from sauce, then simmer to thicken if desired.
  9. Slice or shred the beef roast, drizzling the glaze over the top before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This recipe is perfect for meal prep; leftovers taste even better and can be used in various dishes.

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