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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze
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Slow-Braised Beef Roast with Cranberry Balsamic Glaze is rich, comforting, and full of bold seasonal flavor. A tender chuck roast is slowly cooked until fork-tender, then finished in a tangy, slightly sweet cranberry balsamic glaze that feels elegant yet cozy. Perfect for fall and winter dinners, holiday gatherings, or make-ahead meals, this dish delivers deep flavor with minimal effort.

Ingredients

Scale

  • 3–4 pounds beef chuck roast

  • 1½ teaspoons salt

  • 1 teaspoon black pepper

  • 2 tablespoons olive oil

  • 1 large yellow onion, chopped

  • 4 garlic cloves, minced

  • 2 cups beef broth

  • ½ cup balsamic vinegar

  • 3 tablespoons brown sugar

  • 1½ cups whole cranberries (fresh or frozen)

  • 4–5 sprigs fresh thyme

  • 4 carrots, peeled and halved (optional)

Instructions

  1. Season the beef
    Pat the beef roast dry and season evenly with salt and black pepper.

  2. Sear the roast
    Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove and set aside.

  3. Sauté aromatics
    Add the chopped onion to the pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 1 minute, until fragrant.

  4. Deglaze
    Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot.

  5. Build the braise
    Stir in the beef broth and brown sugar. Return the roast to the pot.

  6. Add cranberries and herbs
    Scatter cranberries, thyme sprigs, and carrots (if using) around the roast.

  7. Slow-braise
    Cover and transfer to a preheated oven at 325°F (163°C). Cook for 3–3½ hours, until the beef is very tender.

  8. Rest and thicken
    Remove the roast and let it rest for 10 minutes. Skim excess fat from the sauce. Simmer the sauce on the stovetop to thicken if needed.

  9. Serve
    Slice or shred the beef and spoon the cranberry balsamic glaze over the top before serving.

Notes

  • Simmer the sauce after cooking for a thicker, more concentrated glaze.

  • Frozen cranberries work perfectly—no need to thaw.

  • Make ahead: This dish tastes even better the next day as flavors deepen.

  • Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

Find it online: https://biteseason.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze/