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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Magic

Experience the warmth of family gatherings with this Slow-Braised Beef Roast with Cranberry Balsamic Glaze, a comforting and flavorful dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 lbs Beef Chuck Roast For a twist, substitute with brisket or bottom round.
  • 1.5 teaspoons Salt Essential for enhancing flavor.
  • 1 teaspoon Black Pepper Add freshly ground for best taste.
  • 2 tablespoons Olive Oil Can be swapped with canola or neutral oil.
For the Glaze
  • 1 large Yellow Onion Chopped; creates a flavorful base.
  • 4 cloves Garlic Minced; must-have ingredient.
  • 2 cups Beef Broth Use vegetable broth for lighter option.
  • 0.5 cup Balsamic Vinegar Red wine vinegar is a decent alternative.
  • 3 tablespoons Brown Sugar Can be replaced with honey or maple syrup.
  • 1.5 cups Cranberries Whole, fresh or frozen; dried cranberries can be used.
  • 4-5 sprigs Fresh Thyme Dried thyme can substitute, reduce amount.
Optional Additions
  • 4 Carrots Peeled and halved; consider parsnips or sweet potatoes.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Pat the beef chuck roast dry with paper towels and season it with salt and pepper.
  2. Heat olive oil in a Dutch oven and sear the roast on all sides for about 4-5 minutes.
  3. Remove the roast, sauté yellow onion for 4 minutes, then add minced garlic and cook for 1 minute.
  4. Pour in balsamic vinegar and deglaze the pot, allowing it to simmer for 2 minutes.
  5. Add beef broth and brown sugar, return the beef roast to the pot.
  6. Surround the roast with cranberries and thyme, and add carrots if desired.
  7. Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours.
  8. Let the roast rest for 10 minutes, skim excess fat from the sauce.
  9. Slice or shred the roast, and serve with the glaze.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 12gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

This dish is perfect for making ahead; the flavors improve after resting overnight in the fridge.

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