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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

A tender, fall-apart beef roast braised in aromatics and topped with a glossy, tart-sweet cranberry balsamic glaze. The perfect holiday centerpiece.
Print Recipe
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, Holiday
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef Roast
  • 3-4 lbs beef chuck roast boneless
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 large yellow onions chopped
  • 4 large carrots cut into chunks
  • 6 cloves garlic smashed
  • 2 cups beef broth
  • 0.5 cup red wine optional
  • 1 bunch fresh thyme
Cranberry Balsamic Glaze
  • 2 cups fresh cranberries
  • 0.5 cup balsamic vinegar divided
  • 0.33 cup brown sugar packed
  • 1 tbsp Dijon mustard

Equipment

  • Dutch Oven
  • Chef's knife
  • Cutting board
  • Small saucepan

Method
 

  1. Preheat oven to 325°F (163°C). Pat beef dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear beef for 4-5 minutes per side until deeply browned. Remove and set aside.
  3. In the same pot, sauté onions and carrots for 5 minutes. Add garlic and cook for 1 minute.
  4. Deglaze pot with red wine (or broth), scraping up browned bits. Stir in beef broth, 1/4 cup balsamic vinegar, and mustard.
  5. Return beef to pot, add thyme sprigs, cover tightly, and braise in oven for 3 hours until tender.
  6. In a saucepan, simmer cranberries, remaining balsamic, and brown sugar until berries burst (10 mins).
  7. Pour cranberry mixture over beef. Bake uncovered for 15-20 more minutes to glaze.
  8. Rest for 15 minutes before serving with the sauce and vegetables.

Notes

Serve with mashed potatoes to soak up the sauce.