Introduction

This slow-braised beef roast with cranberry balsamic glaze offers a comforting and flavorful meal perfect for gathering around the table. The tender beef pairs beautifully with a tangy, slightly sweet glaze made from fresh cranberries and balsamic vinegar. It’s an impressive yet approachable dish that fills your home with inviting aromas.

A wide white bowl holds a dish with three main layers: the bottom layer is creamy mashed potatoes with a soft, slightly lumpy texture and light yellow color, partially covered by a rich brown gravy. On top of this is a thick, large piece of dark brown shredded beef with a glossy sauce coating it. The top layer features a fresh garnish of bright red cranberries and a few sprigs of green thyme, adding a pop of color and freshness. Scattered around the edges are small, cooked carrots and more cranberries, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 pounds beef chuck roast

1 ½ teaspoons salt

1 teaspoon black pepper

2 tablespoons olive oil

1 large yellow onion, chopped

4 garlic cloves, minced

2 cups beef broth

½ cup balsamic vinegar

3 tablespoons brown sugar

1 ½ cups whole cranberries (fresh or frozen)

4 to 5 sprigs fresh thyme

4 carrots, peeled and halved (optional)

Instructions

Step 1: Pat the beef roast dry with paper towels and season all over with salt and black pepper.

Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until nicely browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 3: Add the chopped onion to the pot and sauté until softened, about 5 minutes.

Step 4: Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 5: Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom.

Step 6: Stir in the beef broth and brown sugar, mixing well. Return the roast to the pot.

Step 7: Add the cranberries, fresh thyme sprigs, and optional carrots around the roast.

Step 8: Cover the Dutch oven and transfer it to a preheated oven at 325°F (163°C). Braise for 3 to 3 ½ hours, until the beef is tender and easily shredded.

Step 9: Remove the roast from the oven and let it rest for 10 minutes before slicing or shredding.

Step 10: Skim any fat from the cooking liquid and simmer the sauce on the stovetop to thicken if desired.

Step 11: Serve slices or shredded beef with the cranberry balsamic glaze spooned generously over the top.

Tips & Variations

For extra depth, add a splash of red wine when deglazing the pot before the balsamic vinegar.

Use fresh cranberries in season for the best flavor, but frozen work well too.

If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with cold water and simmer until it reaches your desired consistency.

Roast parsnips or potatoes along with the carrots for a heartier side.

FAQs

Can I use a different cut of beef for this recipe?

Beef chuck roast is ideal for slow braising because it becomes tender and flavorful. You could also use brisket or a blade roast with similar results.

Is it necessary to use a Dutch oven?

A Dutch oven is best for even heat distribution and retaining moisture, but a heavy, oven-safe pot with a tight-fitting lid will work as well.