Description

This Slow-Braised Beef Roast is tender, juicy, and bursting with flavor thanks to a cranberry balsamic glaze that’s both tangy and slightly sweet. It’s the perfect make-ahead centerpiece for holidays or cozy weekend dinners.

Ingredients

1 (3–4 lb) chuck roast

2 tbsp olive oil

Salt and pepper, to taste

1 yellow onion, sliced

3 cloves garlic, minced

1 cup beef broth

1 cup whole cranberry sauce

1/4 cup balsamic vinegar

2 tbsp brown sugar or maple syrup

1 tsp dried rosemary

1/2 tsp dried thyme

1 tbsp Dijon mustard

1 tbsp cornstarch + 2 tbsp water (optional, for thickening glaze)

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Instructions

1. Preheat oven to 325°F (163°C). Pat roast dry and season generously with salt and pepper.

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

3. Add sliced onions to the pot and sauté 3 minutes. Stir in garlic and cook 1 more minute.

4. Whisk together broth, cranberry sauce, balsamic vinegar, brown sugar, rosemary, thyme, and mustard. Pour into pot and stir to combine.

5. Return roast to the pot. Spoon some sauce over the top.

6. Cover and braise in the oven for 3–3.5 hours, or until roast is fork-tender.

7. Remove roast from pot. Optional: Simmer sauce on stove, add cornstarch slurry, and whisk until thickened.

8. Slice or shred beef and return to pot with glaze. Serve warm.

Notes

Great with mashed potatoes, rice, or roasted root vegetables.

Can also be made in a slow cooker: Cook on LOW for 8–9 hours or HIGH for 4–5.

Leftovers keep well in the fridge for 3–4 days and freeze beautifully.