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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

This slow-braised beef roast cooks low and gentle until it becomes incredibly tender, then gets finished with a glossy cranberry balsamic glaze that tastes festive and rich. The balance of savory beef, tart cranberries, and sweet balsamic makes this dish perfect for holidays or cozy cold-weather meals. It looks impressive on the table, yet the oven does most of the work.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Roast
  • 3 –4 lb chuck roast
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1/2 cup balsamic vinegar divided
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme or 1/2 tsp dried
  • 1 sprig rosemary optional
  • For the Cranberry Balsamic Glaze
  • 1 cup fresh or frozen cranberries
  • 2 –3 tbsp honey or brown sugar to taste
  • 2 tbsp butter
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 325°F (160°C). Pat the roast dry and season all sides with salt and pepper.
  2. Heat olive oil in a heavy Dutch oven over medium-high. Sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
  3. Add onion to the pot and cook 3–4 minutes, scraping up browned bits. Stir in garlic for 30 seconds.
  4. Whisk in broth, 1/4 cup balsamic, and tomato paste. Add thyme and rosemary. Return roast to the pot, cover tightly, and transfer to the oven.
  5. Braise 2½–3 hours, turning once, until the meat is fork-tender.
  6. Transfer roast to a platter and tent with foil. Place the pot over medium heat.
  7. Add cranberries, remaining 1/4 cup balsamic, and honey/brown sugar to the braising liquid. Simmer 8–10 minutes until thickened and glossy. Whisk in butter and season to taste.
  8. Slice or shred the roast and spoon the cranberry balsamic glaze generously over the top. Serve warm.

Notes

If the glaze tastes too tart, add a little more honey; if too sweet, add a splash of balsamic.
This roast reheats beautifully — store in sauce to keep it moist.
Serve with mashed potatoes, roasted carrots, polenta, or wild rice.
Leftovers make amazing sandwiches and sliders.