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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Magic

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a cozy dinner winner with tender beef and a balanced sweet-savory glaze.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast Substitution: Brisket or bottom round if chuck is unavailable.
  • 1 tablespoon Kosher Salt Enhances flavor; use kosher or sea salt for best results.
  • 1 teaspoon Black Pepper Freshly ground is preferred for essential seasoning.
For the Glaze
  • 2 tablespoons Olive Oil Provides richness; can substitute with vegetable oil.
  • 1/2 cup Balsamic Vinegar Use high-quality vinegar for the best results.
  • 2 tablespoons Brown Sugar Can substitute with maple syrup or honey.
  • 2 cups Cranberries (fresh or frozen) Dried cranberries can be used but will make the glaze sweeter.
For the Base
  • 1 large Yellow Onion Shallots can be used for a milder flavor.
  • 4 cloves Garlic Use fresh garlic for best flavor.
  • 2 cups Beef Broth Low-sodium recommended.
For Seasoning
  • 4 sprigs Fresh Thyme Dried thyme can be used as an alternative.
  • 2 cups Carrots (optional) Can be omitted or replaced with parsnips or sweet potatoes.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and pat the beef chuck roast dry. Season generously with kosher salt and black pepper.
  2. In a large Dutch oven, heat olive oil and sear the beef roast for 4–5 minutes on each side until brown. Remove and set aside.
  3. Sauté chopped yellow onion in the same pot for about 5 minutes until softened. Stir frequently to incorporate bits left from searing.
  4. Add minced garlic and cook for 1 minute. Pour in balsamic vinegar and scrape the bottom to release flavors.
  5. Stir in beef broth and brown sugar, mixing well. Bring to a gentle simmer.
  6. Return the seared beef roast to the pot, adding cranberries and thyme around it.
  7. Cover the pot and braise in the oven for 3 to 3.5 hours until fork-tender.
  8. Let the roast rest for 10–15 minutes post-cooking. Skim off excess fat and stir the glaze.
  9. Slice or shred the beef roast and serve with the glaze. Pair with mashed potatoes or green beans.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This dish pairs well with creamy sides and makes excellent leftovers.

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