Go Back
–+ servings
Slow-Braised Beef Roast

Slow-Braised Beef Roast with a Tangy Cranberry Glaze

Enjoy a comforting Slow-Braised Beef Roast with a tangy cranberry glaze, perfect for gatherings and holiday feasts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 each Beef Chuck Roast Well-marbled for tenderness during slow cooking; brisket or bottom round roast are great alternatives.
  • 1.5 teaspoons Salt Enhances flavor; adjust according to taste preferences.
  • 1 teaspoon Black Pepper Adds warmth and depth; freshly ground is recommended.
  • 2 tablespoons Olive Oil Used for searing the meat; substitute with vegetable oil if desired.
For the Aromatics
  • 1 large Yellow Onion, chopped Provides sweetness and depth; shallots can serve as a milder alternative.
  • 4 cloves Garlic, minced Adds aromatic flavor; fresh versions yield the best results.
For the Sauce
  • 2 cups Beef Broth Keeps the roast moist and flavorful; low-sodium options can be used.
  • 0.5 cup Balsamic Vinegar Adds tanginess and sweetness; red wine vinegar is a suitable replacement.
  • 3 tablespoons Brown Sugar Balances the cranberry's acidity; honey or maple syrup can be substituted for added sweetness.
For the Glaze
  • 1.5 cups Whole Cranberries Imparts tartness to the glaze; frozen can be added directly without thawing.
  • 4-5 sprigs Fresh Thyme Infuses herbal notes into the dish; dried thyme can be utilized in its place.
  • 4 each Carrots, peeled and halved Adds sweetness and color; parsnips or sweet potatoes make excellent substitutes.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef chuck roast dry with paper towels, ensuring a good sear later. Generously season all sides with salt and black pepper.
  2. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Carefully place the seasoned roast in the pot, searing it for about 4-5 minutes on each side until beautifully browned.
  3. Once the roast is browned on all sides, carefully remove it and set aside. Add the chopped onion to the hot oil in the Dutch oven, sautéing for about 5 minutes until softened and golden.
  4. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Pour in balsamic vinegar to deglaze the pot, using a wooden spoon to scrape up the browned bits. Allow to simmer for 2-3 minutes.
  6. Stir in beef broth and brown sugar, mixing to combine. Return the seared roast to the pot.
  7. Sprinkle whole cranberries and fresh thyme around the roast. Add optional carrots if using.
  8. Cover the Dutch oven and transfer it to a preheated oven set at 325°F. Allow the roast to braise for 3 to 3.5 hours.
  9. After the roast is done, remove it from the oven and let it rest for 10 minutes. Skim any excess fat from the sauce.
  10. Slice or shred the beef and serve with the cranberry balsamic glaze spooned generously over the top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 32gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 480mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

This dish tastes even better the next day and can be reheated gently with a splash of broth to maintain moisture.

Tried this recipe?

Let us know how it was!