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Slow Braised Beef Roast with Cranberry Balsamic Glaze

Fork-tender chuck roast slow-braised to perfection and topped with a rich, sweet-tart cranberry balsamic glaze for an impressive high-protein dinner.
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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 Equipment Method Notes

Ingredients
  

  • 3-4 lbs chuck roast or brisket
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1 cup whole berry cranberry sauce canned or homemade
  • 1/4 cup honey or brown sugar
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • fresh cranberries and parsley for garnish, optional

Equipment

  • Large oven-safe Dutch oven
  • tongs
  • wooden spoon
  • aluminum foil
  • Fine-mesh sieve (optional)

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
  3. In a large oven-safe Dutch oven, heat olive oil over medium-high heat until shimmering. Sear the beef for 5-7 minutes per side until a deep brown crust forms on all sides. Remove roast and set aside.
  4. In the same pot, add sliced onions and sauté for 5 minutes until softened and starting to turn golden. Add garlic and cook for another minute until fragrant.
  5. Stir in beef broth, balsamic vinegar, cranberry sauce, and honey. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  6. Return the roast to the pot, nestling it into the liquid. Tuck rosemary and thyme sprigs into the liquid around the beef.
  7. Cover the Dutch oven with a tight-fitting lid and transfer to the oven.
  8. Braise for 3 to 3.5 hours, or until the beef is fork-tender and pulls apart easily with minimal effort.
  9. Remove roast from pot and place on a serving platter. Tent with foil to keep warm and let rest for at least 10 minutes.
  10. Place the Dutch oven back on the stovetop over medium-high heat. Simmer the cooking liquid for 10-15 minutes, stirring occasionally, until it reduces by about half and becomes thick and glossy.
  11. Discard the herb sprigs. Optional: Strain the glaze through a fine-mesh sieve for a smoother consistency.
  12. Slice or pull apart the beef roast and arrange on platter. Pour the thick cranberry balsamic glaze generously over the top. Garnish with fresh cranberries and parsley if desired.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Flavors often improve the next day. Can be frozen for up to 3 months.
Serving Suggestions: Serve alongside creamy mashed potatoes, roasted root vegetables, garlic herb rice, or buttered egg noodles to soak up the balsamic glaze.
Substitutions: If you don't have a Dutch oven, sear the beef in a pan and transfer everything to a slow cooker, cooking on LOW for 8-10 hours. Brisket, bottom round, or short ribs work as alternatives to chuck roast. Cherry preserves or blackberry jam can replace cranberry sauce.
Make Ahead: Braise the beef up to 2 days in advance, then reheat gently in the sauce. For smoother glaze, strain through a mesh sieve before reducing.
Pro Tip: Pat beef completely dry before searing to achieve a deep brown crust. Don't skip the searing step - it creates essential flavor. For thicker glaze, continue reducing or add a cornstarch slurry.