Name: Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6
Cuisine: American
Ingredients: 3 lb beef chuck roast; 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 large onion, sliced; 3 cloves garlic, minced; 2 cups beef broth; 1 cup dry red wine (optional, replace with more broth if desired); 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 cup fresh or frozen cranberries; 1/2 cup balsamic vinegar; 1/4 cup honey; 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Description

A fork-tender beef roast slow-braised in a rich, savory broth, then finished with a tangy-sweet cranberry balsamic glaze that caramelizes beautifully. Perfect for a cozy dinner or special occasion.

Ingredients

3 lb beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup dry red wine (optional, replace with more broth if desired)
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
1/4 cup honey
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

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Instructions

Preheat oven to 325°F (165°C). Pat roast dry and season all over with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, about 8-10 minutes total. Remove roast and set aside.
Add onion and garlic to the pot; sauté until softened and fragrant, about 3 minutes. Deglaze with wine (if using), scraping up browned bits. Stir in beef broth, rosemary, and thyme.
Return roast to the pot, cover, and transfer to the oven. Braise for 3 to 3.5 hours, or until meat is fork-tender.
About 15 minutes before roast is done, make the glaze: in a small saucepan, combine cranberries, balsamic vinegar, and honey. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes, mashing cranberries slightly. Strain if desired; set aside.
Remove roast from oven and transfer to a platter. Skim excess fat from the braising liquid. Bring liquid to a simmer on stovetop; whisk in cornstarch slurry and cook until slightly thickened. Stir in the cranberry balsamic glaze and adjust seasoning.
Slice or shred roast, then spoon the glaze sauce over the top. Serve warm with the extra sauce on the side.

Notes

You can customize the seasonings to taste. For a thicker glaze, reduce the balsamic mixture longer. Let the roast rest for 10 minutes before slicing to retain juices.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Method: Main
Cuisine: American