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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

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Slow‑Braised Beef Roast with Cranberry Balsamic Glaze is a tender, savory beef dish slow‑cooked with a sweet‑tangy glaze made from cranberries and balsamic vinegar. The long braise gives rich, melt‑in‑your‑mouth beef, while the glaze adds festive flavor — perfect for cozy dinners or holiday meals.

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)

Instructions

  1. Preheat the oven to 325 °F (160 °C).
  2. Season the beef roast generously with salt and black pepper.
  3. In a large Dutch oven or oven‑safe pot over medium‑high heat, add the olive oil. Sear the roast on all sides until browned — about 3–4 minutes per side. Remove and set aside.
  4. In the same pot, add the chopped onion and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 1 more minute until fragrant.
  5. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot to deglaze.
  6. Stir in the cranberry sauce (or fresh/frozen cranberries + sugar balance), and tuck a few sprigs of rosemary or thyme for added aroma, if using.
  7. Return the seared roast to the pot, spooning some of the glaze over the top. Cover with a lid and transfer to the preheated oven.
  8. Braise for 3 to 3.5 hours, or until the beef is fork‑tender and easily shreds.
  9. Once the beef is done, remove it to a serving plate and tent loosely with foil. Pour the glaze from the pot into a saucepan.
  10. If you prefer a thicker glaze, mix cornstarch with a bit of cold water to form a slurry, then simmer the glaze until slightly thickened. Taste and adjust seasoning if needed.
  11. Slice or shred the beef, then spoon the cranberry balsamic glaze over the top before serving.

Notes

  • For a deeper flavor, add a splash of red wine when deglazing before adding broth and vinegar.
  • If using fresh or frozen cranberries instead of prepared sauce, add 1–2 teaspoons sugar (or maple syrup) to balance tartness.
  • Maple syrup or brown sugar can be stirred into the glaze for extra sweetness, if desired.
  • If you don’t have a Dutch oven, use any heavy oven‑safe pot or a slow cooker (cook 7–8 hours on low or 4–5 hours on high after searing and deglazing).
  • This roast pairs beautifully with mashed potatoes, roasted root vegetables, creamy polenta, or a side of green beans.
  • Leftovers store well: refrigerate in an airtight container up to 4 days; reheat gently with extra glaze or broth to keep meat moist. Freeze for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze/