Name: Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: PT-490472H42M22S
Total time: PT-490472H42M22S
Cuisine: American / Comfort Food
Ingredients: 3 to 4 lb (about 1.5–2 kg) boneless beef chuck roast or beef shoulder; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 onion, chopped; 3–4 garlic cloves, minced; 1 cup beef broth; 1/2 cup balsamic vinegar; 1 (14 oz / 400 g) jar whole‑berry cranberry sauce (or 1 1/2 to 2 cups fresh or frozen cranberries + sugar to taste); Fresh rosemary or thyme sprigs (optional, for aroma); 1–2 tablespoons cornstarch (optional, for thickening glaze); 2–3 tablespoons water (if using cornstarch slurry)

Slow-Braised Beef Roast with Cranberry Balsamic Glaze is one of my favorite cold-weather comfort meals. This dish takes a humble beef roast and transforms it into something rich, tender, and full of deep, complex flavor. The tangy-sweet glaze made from cranberries and balsamic vinegar perfectly complements the savory meat, making this roast an impressive centerpiece for Sunday dinner or a holiday table.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of savory and sweet, with a touch of acidity to brighten every bite. The slow braise makes the beef unbelievably tender—it practically falls apart with a fork. The cranberry balsamic glaze adds a festive, seasonal twist that’s perfect for fall or winter. Plus, the oven does most of the work while I enjoy the aroma filling my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef chuck roast or boneless beef shoulder
Salt and black pepper
Olive oil
Onion, chopped
Garlic cloves, minced
Beef broth
Balsamic vinegar
Whole berry cranberry sauce (or fresh cranberries + sugar)
Fresh rosemary or thyme (optional, for added aroma)
Cornstarch or flour (optional, for thickening the glaze)

Directions

I start by seasoning the beef generously with salt and pepper.
In a large Dutch oven or oven-safe pot, I heat olive oil over medium-high heat and sear the roast on all sides until browned—about 3–4 minutes per side.
I remove the roast and sauté the chopped onion and garlic in the same pot until softened and fragrant.
I deglaze the pot with beef broth and balsamic vinegar, scraping up any browned bits from the bottom.
I stir in the cranberry sauce and return the roast to the pot, spooning some of the glaze over the top.
I cover the pot with a lid and braise it in a 325°F (160°C) oven for 3 to 3.5 hours, or until the beef is fork-tender.
After cooking, I transfer the roast to a plate and simmer the remaining glaze on the stovetop to reduce slightly. I thicken it with a cornstarch slurry if I want a richer texture.
I slice or shred the beef and spoon the cranberry balsamic glaze over the top before serving.

Servings and timing

This recipe serves about 6 people. It takes 20 minutes to prep and 3–3.5 hours to cook, so I like to start it earlier in the day and let it braise low and slow until dinner time.

Variations

Sometimes I use fresh cranberries instead of canned sauce—I just simmer them with a little sugar and water until they burst, then blend or mash them into the glaze. I’ve also added a splash of red wine for even more depth. If I want a sweeter glaze, I stir in a tablespoon of maple syrup or brown sugar. For a different herb twist, I use sage instead of rosemary.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. This roast tastes even better the next day. To reheat, I warm it in a covered dish in the oven at 325°F (160°C) or in a skillet with a splash of broth or glaze to keep it moist. It also freezes well for up to 2 months.

FAQs

What cut of beef works best for this recipe?

I usually go with a boneless beef chuck roast or beef shoulder—they’re perfect for slow braising and become incredibly tender.

Can I make this in a slow cooker?

Yes, after searing the meat and sautéing the aromatics, I transfer everything to a slow cooker and cook on low for 7–8 hours or high for about 4 hours.

Can I use dried cranberries?

Dried cranberries won’t work the same way in the glaze, but I’ve used them as a garnish. For the sauce, stick with whole berry cranberry sauce or fresh/frozen cranberries.

Does this dish taste sweet?

The glaze is slightly sweet from the cranberries and balsamic, but the overall flavor is balanced with the savory beef and broth. It’s rich, not sugary.

What should I serve with this?

I love serving it with mashed potatoes, roasted root vegetables, or creamy polenta. It also goes great with a side of green beans or a crisp salad.

Conclusion

Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a beautiful combination of deep, savory richness and bright, tangy sweetness. It’s the kind of dish that feels special but doesn’t require a lot of fuss. Whether I’m making it for a holiday meal or a cozy dinner at home, it never fails to impress—and it always leaves the table full and happy.