Description
Rich, tender, and full of cozy flavor, this Slow-Braised Beef Roast with Cranberry Balsamic Glaze brings together melt-in-your-mouth beef, tangy-sweet cranberries, and a glossy balsamic sauce. It’s the perfect holiday centerpiece or Sunday dinner that practically cooks itself.
Ingredients
3–4 lbs beef chuck roast
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
2 cups beef broth
1/3 cup balsamic vinegar
2 tbsp brown sugar
1 ½ cups whole cranberries (fresh or frozen)
3–4 sprigs fresh thyme
3 carrots, cut into chunks (optional)
Instructions
Sear the Roast: Pat the beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned.
Build the Flavor Base: Remove the roast and set it aside. Add onions and sauté until softened. Stir in garlic and cook for about 1 minute.
Deglaze and Combine: Pour in balsamic vinegar, scraping up browned bits from the pot. Stir in beef broth and brown sugar.
Add Cranberries and Herbs: Return the roast to the pot. Scatter cranberries, thyme, and carrots (if using) around it.
Braise to Perfection: Cover and bake at 325°F (163°C) for 3–3.5 hours, until fork-tender.
Finish and Serve: Remove roast and let rest 10 minutes. Simmer the sauce to thicken slightly, then spoon over sliced or shredded beef before serving.
Notes
You can make this in a slow cooker too! After searing, transfer everything to your slow cooker and cook on low for 8 hours.
For extra richness, stir in a tablespoon of butter before serving.
Store leftovers in the fridge for up to 4 days — they’re even better the next day!
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braised / Oven-Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion (about 8 oz beef with sauce)
- Calories: 465 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 115 mg