Name: Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; Salt and black pepper to taste; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 1/2 cup balsamic vinegar; 1 can (14 oz) whole berry cranberry sauce (or 2 cups fresh cranberries + 1/2 cup sugar); 2 cups beef broth; 2–3 sprigs fresh rosemary or thyme; 1 tbsp Worcestershire sauce (optional); 1 tbsp cornstarch + 2 tbsp water (optional for thickening)

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Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a rich, elegant dish that brings together the deep, savory flavor of tender beef with the bright tang of cranberries and the sweetness of balsamic vinegar. It’s the kind of meal I turn to when I want something hearty, festive, and incredibly satisfying—all with minimal hands-on work.

Why You’ll Love This Recipe

I love how this dish transforms a tough cut of meat into fork-tender perfection with just a few hours of slow braising. The cranberry balsamic glaze adds a bold, slightly sweet finish that balances beautifully with the richness of the beef. Whether I’m hosting a dinner party, making a special holiday meal, or just craving comfort food with a twist, this recipe always delivers big flavor with minimal fuss. Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast or similar braising cut
Salt and black pepper
Olive oil
Onion, chopped
Garlic cloves, minced
Beef broth
Balsamic vinegar
Whole cranberry sauce (or fresh cranberries and sugar)
Fresh rosemary or thyme
Worcestershire sauce (optional for depth)
Cornstarch or flour (if thickening the glaze)

Directions

I start by seasoning the beef generously with salt and pepper.
In a large Dutch oven or oven-safe pot, I sear the beef on all sides in olive oil until browned, then remove it and set it aside.
In the same pot, I sauté onions until soft, then add garlic and cook for a minute more.
I deglaze the pot with balsamic vinegar, scraping up any browned bits, then stir in the cranberry sauce, broth, herbs, and Worcestershire (if using).
I return the roast to the pot, cover it with a lid, and braise it in a 325°F (160°C) oven for about 3 to 3.5 hours, or until the meat is tender and easily pulled apart with a fork.
I remove the beef and let it rest while I simmer the remaining liquid on the stovetop to thicken slightly, adding a cornstarch slurry if needed for a more glaze-like texture.
I slice or shred the beef and spoon the cranberry balsamic glaze over the top before serving.

Servings and timing

This recipe serves 6 to 8 people. Prep time takes about 20 minutes, and cooking time is 3 to 3.5 hours, bringing the total to approximately 3 hours and 45 minutes.

Variations

Sometimes I add a splash of red wine for extra richness in the braising liquid. If I want a spicier version, I stir in a pinch of red pepper flakes or swap in a spicy cranberry chutney.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better over time. When reheating, I use a saucepan over low heat or warm individual portions in the microwave, adding a bit of broth if needed. This roast also freezes well—I freeze it in portions with some of the glaze, then thaw overnight in the fridge before reheating. Slow-Braised Beef Roast with Cranberry Balsamic Glaze

FAQs

Can I use fresh cranberries instead of cranberry sauce?

Yes, I simmer fresh cranberries with sugar and a bit of water until they burst, then use that in place of the canned sauce.

What’s the best cut of beef for this recipe?

I always go with a chuck roast or similar cut with good marbling. It becomes incredibly tender after a few hours of slow braising.

Can I make this in a slow cooker?

Yes, after searing the meat and preparing the sauce, I transfer everything to a slow cooker and cook on low for 8–9 hours or on high for 4–5 hours.

Do I need to thicken the glaze?

Not always. The sauce naturally reduces as it simmers, but I sometimes thicken it with cornstarch for a more luxurious finish.

What should I serve this with?

I love serving it over mashed potatoes, creamy polenta, or egg noodles. Roasted vegetables or a side of green beans make great companions, too.

Conclusion

Slow-Braised Beef Roast with Cranberry Balsamic Glaze is one of those meals that feels special without being complicated. The deep flavor of the beef, paired with the tangy-sweet glaze, makes it a standout on any table. Whether it’s a holiday or just a cozy evening at home, this dish brings warmth, flavor, and comfort every time I make it.