Sear thoroughly for maximum flavor. Adjust glaze sweetness to taste. Store leftovers with braising liquid for best texture.
Irresistible Slow Braised Beef Roast with Cranberry Balsamic Glaze Sweet Savory Perfection
Tender slow-braised beef roast topped with a vibrant cranberry balsamic glaze for the ultimate sweet and savory main course.
Ingredients
Scale
3–4 lb beef chuck roast (1.4–1.8 kg)
2 tablespoons olive oil (30 ml)
1 1/2 teaspoons salt (7 g)
1 teaspoon black pepper (4 g)
1 teaspoon garlic powder (3 g)
1 teaspoon dried thyme (2 g)
1 teaspoon dried rosemary (2 g)
1 large onion (200 g), sliced
3 carrots (200 g), chopped
3 celery stalks (150 g), chopped
4 cloves garlic (15 g), smashed
2 cups beef broth (480 ml)
1 1/2 cups cranberries (150 g)
1/2 cup balsamic vinegar (120 ml)
1/3 cup brown sugar (65 g)
1/2 cup water (120 ml)
1 tablespoon Dijon mustard (15 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
Instructions
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Preheat oven to 325°F (165°C).
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Season roast with salt, pepper, garlic powder, thyme, and rosemary.
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Sear in olive oil on all sides until browned.
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Sauté onion, carrots, celery, and garlic in the same pot.
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Add beef broth and return roast to pot.
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Cover and braise 3–3 1/2 hours until fork-tender.
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Simmer cranberries, balsamic vinegar, brown sugar, water, mustard, salt, and pepper for 12–15 minutes until thickened.
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Rest roast 15 minutes, slice, and spoon glaze over top before serving.