Description
Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a tender, flavorful dish made by slow-cooking beef in a tangy, sweet glaze of cranberries and balsamic vinegar. It’s hearty, elegant, and perfect for holidays or cozy dinners.
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)
Instructions
- Preheat oven to 325°F (160°C). Season beef generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
- In the same pot, sauté chopped onion until soft. Add garlic and cook for 1 more minute.
- Deglaze with balsamic vinegar, scraping up browned bits. Stir in cranberry sauce, beef broth, rosemary or thyme, and Worcestershire sauce if using.
- Return beef to the pot. Cover and braise in the oven for 3 to 3.5 hours, until fork-tender.
- Remove beef and let rest. Simmer remaining liquid on the stove to reduce, adding cornstarch slurry if a thicker glaze is desired.
- Slice or shred beef and serve with cranberry balsamic glaze spooned over the top.
Notes
- Add a splash of red wine for extra richness in the braising liquid.
- For a spicy twist, use spicy cranberry chutney or red pepper flakes.
- This dish freezes well—store in portions with glaze for easy reheating.
- Use fresh cranberries and sugar to make your own cranberry sauce.
- Serve with mashed potatoes, polenta, egg noodles, or roasted vegetables.
Nutrition
- Serving Size: 1 portion (1/8 of roast with glaze)
- Calories: 410
- Sugar: 10g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
