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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Bliss

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a succulent centerpiece for holiday dinners, infusing warmth and joy in every bite.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 piece Beef Chuck Roast Can substitute with brisket or bottom round.
  • 1.5 teaspoons Salt Enhances seasoning.
  • 1 teaspoon Black Pepper Adds slight kick.
For Searing
  • 2 tablespoons Olive Oil Essential for moisture and flavor.
For the Sauce
  • 1 large Yellow Onion Chopped.
  • 4 cloves Garlic Minced.
  • 2 cups Beef Broth Savory base for braising.
  • 0.5 cup Balsamic Vinegar Contains tangy flavor.
  • 3 tablespoons Brown Sugar Balances tartness.
  • 1.5 cups Whole Cranberries Fresh or frozen.
  • 4-5 sprigs Fresh Thyme Can substitute with dried thyme.
Optional Additions
  • 4 pieces Carrots Peeled and halved.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry with paper towels. Season with salt and black pepper on all sides.
  2. In a Dutch oven, heat olive oil over medium-high heat. Sear the roast for about 5-7 minutes until browned.
  3. Remove the roast and sauté chopped onion for 3-4 minutes until softened, then add minced garlic for an additional minute.
  4. Deglaze with balsamic vinegar, scraping browned bits. Simmer for 2-3 minutes.
  5. Stir in beef broth and brown sugar until dissolved. Return roast to pot, adding cranberries and thyme.
  6. Cover and braise in a preheated oven at 325°F for 3-3.5 hours until fork-tender.
  7. Remove roast, rest for 10 minutes. Skim excess fat from sauce and serve over sliced beef.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 40gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

This dish tastes even better the next day as flavors meld beautifully. Ensure to let the roast rest for juiciness.

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