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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Bliss

An impressive Slow-Braised Beef Roast with Cranberry Balsamic Glaze that is tender, flavorful, and perfect for any dinner gathering.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 to 4 pounds beef chuck roast can substitute with brisket or bottom round if desired
  • 1 ½ teaspoons salt essential for enhancing flavors
  • 1 teaspoon black pepper freshly ground is best
For Searing and Sauce
  • 2 tablespoons olive oil can use vegetable oil as a substitute
  • 1 large yellow onion, chopped can substitute with shallots
  • 4 cloves garlic, minced add more if desired
For the Glaze
  • 2 cups beef broth low-sodium or homemade is healthier
  • ½ cup balsamic vinegar red wine vinegar can work in a pinch
  • 3 tablespoons brown sugar can substitute with honey
  • 1 ½ cups whole cranberries (fresh or frozen) frozen cranberries can be used directly
Herbs and Extras
  • 4 to 5 sprigs fresh thyme can use dried thyme if fresh isn't available

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by patting the beef chuck roast dry with paper towels, then generously season it with salt and black pepper on all sides.
  2. Heat olive oil in your Dutch oven over medium-high heat until shimmering. Sear the seasoned beef roast for about 4 to 5 minutes on each side.
  3. Remove the roast from the pot and set aside. In the same Dutch oven, add the chopped onion and sauté for about 5 minutes until softened.
  4. Add minced garlic to the pot and cook for an additional minute. Pour in balsamic vinegar to deglaze the pot.
  5. Pour in beef broth and add brown sugar, stirring until dissolved. Return the seared beef roast back to the Dutch oven.
  6. Add whole cranberries around the roast, along with fresh thyme and optional carrots.
  7. Cover the Dutch oven and braise in a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
  8. Let the roast rest for about 10 minutes before serving, with the glaze drizzled on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 8gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Leftovers can be stored for up to 4 days; also suitable for freezing for up to 3 months.

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