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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze offers a savory beef dish with a bright, sweet-tart finish, perfect for special occasions with minimal hands-on time.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs chuck roast A well-marbled cut for braising.
  • 1 cup fresh or frozen cranberries Add sweetness and tartness.
  • 1 cup balsamic vinegar For a tangy glaze.
  • 2 cups beef broth To create the braising liquid.
  • 2 tablespoons brown sugar To balance the acidity of the cranberries.
  • 1 onion, chopped Adds sweetness and depth.
  • 4 cloves garlic, minced Enhances flavor.
  • Salt and pepper to taste For seasoning.
  • Olive oil for searing Use to brown the roast.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a large skillet, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
  3. Remove the roast and set aside. In the same skillet, add onions and garlic, sautéing until fragrant.
  4. Add cranberries, balsamic vinegar, beef broth, and brown sugar to the skillet. Stir to combine.
  5. Place the seared roast back into the skillet, making sure it’s partially submerged in the liquid.
  6. Cover tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender.
Serving
  1. Slice the roast against the grain and spoon the cranberry-balsamic glaze over each portion.
  2. Serve with creamy mashed potatoes, buttered egg noodles, or roasted root vegetables to soak up the sauce.
  3. A simple green salad or sautéed greens provides a fresh counterpoint.
Storage
  1. Cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much.
  2. You can freeze leftovers (meat and sauce together) for up to 3 months; thaw in the refrigerator overnight before reheating.

Notes

Sear the roast well for better flavor—don’t crowd the pan. Use a heavy ovenproof skillet or Dutch oven to go from stovetop to oven easily. If cranberries are very tart, adjust brown sugar to taste. For a thicker glaze, remove the roast and simmer the braising liquid on the stovetop until reduced to desired consistency. Let the roast rest 10–15 minutes before slicing to retain juices.