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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Bliss

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze combines savory beef and tangy cranberries for an elegant holiday centerpiece.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 6 slices
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Beef Chuck Roast A well-marbled cut essential for a tender, flavorful dish.
  • 1.5 teaspoons Salt Enhances the savory flavor of the beef.
  • 1 teaspoon Black Pepper Adds depth and an aromatic kick to the roast.
For the Sauce
  • 2 tablespoons Olive Oil Key for searing the roast and creating a rich, flavorful crust.
  • 1 large Yellow Onion, chopped Brings natural sweetness and depth to the sauce.
  • 4 cloves Garlic, minced Infuses the dish with a warm, aromatic flavor.
  • 2 cups Beef Broth Keeps the meat moist during cooking.
  • 0.5 cup Balsamic Vinegar Essential for deglazing the pan.
  • 3 tablespoons Brown Sugar Helps to counterbalance the tartness of cranberries.
For the Glaze
  • 1.5 cups Whole Cranberries Adds a pop of color and tartness.
  • 4-5 sprigs Fresh Thyme Introduces an herbaceous note to the dish.
Optional Additions
  • 4 Carrots, peeled and halved Enhance sweetness and add color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry with paper towels and season with salt and black pepper on all sides. Set aside.
  2. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef for 4-5 minutes on each side until golden brown. Remove beef and set aside.
  3. Lower the heat to medium, add chopped onion and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute.
  4. Deglaze the pot with balsamic vinegar, scraping up browned bits, and simmer for 2 minutes.
  5. Add beef broth and brown sugar, stirring to combine and bring to a gentle simmer.
  6. Return the beef to the pot, add whole cranberries and thyme (and carrots if using), cover, and simmer.
  7. Preheat oven to 325°F (163°C) and braise the covered roast for 3 to 3.5 hours until fork-tender.
  8. Remove from oven and let the roast rest for 10 minutes. Skim off excess fat from the sauce.
  9. Slice or shred the beef and spoon the glaze over before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Consider serving with creamy mashed potatoes or roasted vegetables for a complete meal.

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