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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

This slow-braised beef roast cooks until incredibly tender, then gets finished with a sweet-tart cranberry balsamic glaze that looks as beautiful as it tastes. The balance of savory beef and bright glaze makes it perfect for holidays and cozy winter dinners. It’s surprisingly simple, and the oven does most of the work.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Roast
  • 3 –4 lb chuck roast
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 1/2 cup balsamic vinegar divided
  • 2 tbsp tomato paste
  • 2 sprigs thyme or 1/2 tsp dried
  • 1 rosemary sprig optional
  • Glaze
  • 1 cup fresh or frozen cranberries
  • 2 –3 tbsp honey or brown sugar
  • 2 tbsp butter
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 325°F / 160°C. Pat roast dry; season with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high and sear roast 3–4 minutes per side; remove.
  3. Add onion and cook 3–4 minutes. Stir in garlic for 30 seconds.
  4. Add broth, 1/4 cup balsamic, and tomato paste; scrape browned bits. Add herbs and return roast.
  5. Cover and braise 2½–3 hours, turning once, until fork-tender.
  6. Transfer roast to a platter and tent.
  7. To the pot, add cranberries, remaining 1/4 cup balsamic, and honey. Simmer 8–10 minutes until thick.
  8. Whisk in butter; season. Slice or shred roast and spoon glaze over top.

Notes

Too tart? Add honey. Too sweet? Add a splash of balsamic.
Store leftovers in sauce for best reheating.
Serve with potatoes, carrots, polenta, or rice.
Leftovers are excellent in sandwiches.