Description
Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a tender, flavor-packed dish perfect for holidays or special occasions.
Ingredients
Scale
- 3–4 lbs beef chuck roast (or brisket, bottom round)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or extra beef broth)
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tbsp tomato paste
- 1 cup fresh or frozen cranberries
- ½ cup balsamic vinegar
- ¼ cup brown sugar (or maple syrup)
- 1 tbsp Dijon mustard
- 1 tbsp butter
Instructions
- Pat the beef dry and season with salt, pepper, paprika, and garlic powder. Let it rest for 15–20 minutes.
- Heat a large Dutch oven over medium-high heat, add olive oil, and sear the beef for 3–4 minutes per side until browned. Remove and set aside.
- In the same pot, sauté the chopped onion and minced garlic for 2 minutes. Stir in the tomato paste and cook for another minute.
- Pour in the red wine (or extra broth) to deglaze the pot. Simmer for 2–3 minutes to cook off the alcohol.
- Add the beef broth, thyme, and rosemary, then return the seared beef to the pot.
- Cover and cook using one of these methods: Oven at 325°F (163°C) for 3–4 hours, slow cooker on low for 8–10 hours, or stovetop on low for 3–4 hours.
- For the glaze, combine cranberries, balsamic vinegar, brown sugar, and Dijon mustard in a saucepan. Simmer over medium heat for 8–10 minutes until thickened.
- Remove from heat and stir in butter to create a smooth glaze.
- Once the beef is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing or shredding.
- Strain the braising liquid and reduce it on the stove for 5–10 minutes.
- Drizzle the cranberry balsamic glaze over the beef before serving.
Notes
- If you prefer a smoother glaze, blend it with an immersion blender.
- No wine? Use extra beef broth or pomegranate juice.
- For a tangier glaze, add a splash of orange juice or more balsamic vinegar.
- To add heat, mix in a teaspoon of red pepper flakes.
- For a quicker version, use a pressure cooker (Instant Pot) on high for 75 minutes, followed by a natural release.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg
Keywords: Slow-Braised Beef Roast with Cranberry Balsamic Glaze, holiday beef roast, braised beef recipe, slow-cooked beef, special occasion dinner
