Tender Braised Beef Roast with Cranberry Glaze (Print Version)

Slow Braised Beef Roast with cranberry balsamic glaze. This tender, rich beef roast is perfect for a comforting meal, packed with flavor and easy to make.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free (verify broth/wine)

# Ingredients:

→ For the Braised Beef

01 - Boneless Beef Chuck Roast (3-4 lbs)
02 - Olive Oil (2 tbsp)
03 - Yellow Onion (1 large, chopped)
04 - Carrots (2 medium, chopped)
05 - Celery (2 stalks, chopped)

→ Aromatics & Flavor Boosters

06 - Garlic (4 cloves, minced)
07 - Tomato Paste (2 tbsp)
08 - Dry Red Wine (1 cup, optional)
09 - Beef Broth (4 cups)
10 - Fresh Rosemary (2 sprigs)
11 - Fresh Thyme (4 sprigs)
12 - Bay Leaves (2)
13 - Salt and Freshly Ground Black Pepper

→ Cranberry Balsamic Glaze

14 - Fresh or Frozen Cranberries (1 cup)
15 - Balsamic Vinegar (1/2 cup)
16 - Brown Sugar (2 tbsp)
17 - Orange Zest (1 tsp)

→ Finishing Touches & Serving

18 - Fresh Parsley (for garnish, chopped)

# Instructions:

01 - First things first, pat that beef chuck roast super dry with paper towels. This is where I always get a little messy, honestly. Season it generously all over with salt and pepper. Heat your olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Carefully place the beef in the hot pot and sear it on all sides until it’s deeply browned, about 4-5 minutes per side. This step is non-negotiable for flavor, people! Don't rush it. Remove the beef and set it aside on a plate.
02 - Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until they start to soften and become fragrant, about 8-10 minutes. This is where your kitchen starts smelling amazing, I swear. Scrape up any browned bits from the bottom of the pot—that's pure flavor! Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant and the tomato paste has deepened in color. I once burnt the garlic at this stage; total disaster, had to start over!
03 - If using, pour in the red wine, scraping the bottom of the pot to release all those delicious stuck-on bits. Let it simmer for 2-3 minutes, reducing slightly. Then, pour in the beef broth. Add the fresh rosemary, thyme, and bay leaves. Bring the liquid to a gentle simmer. This creates the perfect bed for your braised beef.
04 - Return the seared beef roast to the Dutch oven, ensuring it’s mostly submerged in the liquid. If it’s not, add a little more broth or water. Cover the pot tightly with a lid and transfer it to your preheated oven at 300°F (150°C). Let it braise for 3 to 3.5 hours, or until the beef is incredibly tender and falls apart easily with a fork. Honestly, this is the hardest part for me – the waiting! But it’s so worth it for a truly tender Slow Braised Beef Roast.
05 - Once the beef is nearly done, start on the glaze. In a small saucepan, combine the cranberries, balsamic vinegar, brown sugar, and orange zest. Bring to a simmer over medium heat, then reduce the heat to low and let it cook, stirring occasionally, for 10-15 minutes, until the cranberries burst and the sauce thickens slightly. It should coat the back of a spoon. I sometimes get impatient and turn the heat too high, then it reduces too fast, oops!
06 - Carefully remove the beef from the pot and transfer it to a cutting board. You can either shred it with two forks or slice it thickly against the grain. Strain the braising liquid if you want a smoother sauce, or just skim off any excess fat. Serve the tender braised beef roast drizzled generously with the cranberry balsamic glaze and a sprinkle of fresh parsley. It should be unbelievably tender, with that gorgeous sweet-tart glaze. Oh, it smells heavenly!

# Notes:

01 - Don't skimp on browning the beef; it builds so much flavor.
02 - This Slow Braised Beef Roast is even better the next day! Make it ahead.
03 - Red wine instead of beef broth adds a lovely depth if you're feeling fancy.
04 - Serve this Slow Braised Beef Roast over creamy polenta or mashed potatoes for pure comfort.

# Tools You'll Need:

01 - Dutch oven or heavy-bottomed pot with lid
02 - small saucepan

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 25g
Protein: 45g

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