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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

A tender slow-braised beef roast infused with a delightful cranberry balsamic glaze, perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast A marbled cut suitable for braising.
  • 1 ½ teaspoons salt For seasoning.
  • 1 teaspoon black pepper Freshly ground for best flavor.
  • 2 tablespoons olive oil For searing.
  • 1 large yellow onion, chopped Adds sweetness and depth.
  • 4 cloves garlic, minced Fresh minced garlic for flavor.
  • 2 cups beef broth Low sodium recommended.
  • ½ cup balsamic vinegar For acidity and depth of flavor.
  • 3 tablespoons brown sugar To balance the tartness of the cranberries.
  • 1 ½ cups whole cranberries Fresh or frozen will work.
  • 4 to 5 sprigs fresh thyme For added herbal flavor.
  • 4 medium carrots, peeled and halved Optional but adds sweetness.

Method
 

Preparation
  1. Pat the beef roast dry with paper towels. Sprinkle it evenly with salt and black pepper.
  2. In a Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef roast and sear on all sides until nicely browned.
  3. Remove the roast from the pot, and sauté the chopped onion until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for about 1 minute.
  5. Pour in the balsamic vinegar, scraping up any browned bits from the bottom.
  6. Add the beef broth and brown sugar, stirring to combine. Bring to a slight simmer.
  7. Return the seared beef roast to the pot, allowing it to soak up the flavors.
  8. Add cranberries and fresh thyme around the roast. If using, add the halved carrots now.
  9. Cover and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours, until fork-tender.
  10. Once done, let the roast rest for 10 minutes before slicing.
  11. Skim fat from the sauce and thicken it if too thin.
  12. Slice or shred the beef and serve with the glaze.
Serving Suggestions
  1. Serve with sides like creamy mashed potatoes, roasted vegetables, rice or quinoa, and crusty bread.

Notes

Store leftovers in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently to avoid drying out the meat.