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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Magic

Experience the hearty embrace of Slow-Braised Beef Roast with Cranberry Balsamic Glaze, perfect for gatherings.
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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: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Well-marbled for tenderness; substitute brisket or bottom round if unavailable.
  • 1.5 teaspoons Salt Enhances flavor; use kosher salt for best results.
  • 1 teaspoon Black Pepper Adds warmth and depth; freshly ground is preferable.
  • 2 tablespoons Olive Oil For searing; can substitute with vegetable oil.
For the Aromatics
  • 1 large Yellow Onion Chopped; adds sweetness and base flavor; shallots can be used as an alternative.
  • 4 cloves Garlic Minced; provides aromatic depth; fresh garlic preferred over jarred.
For the Braise
  • 2 cups Beef Broth Adds moisture and flavor; low-sodium versions allow for better control of saltiness.
  • 0.5 cup Balsamic Vinegar Tangy flavor that balances sweetness; other vinegars may alter flavor profile.
  • 3 tablespoons Brown Sugar Enhances sweetness and helps caramelize; maple syrup can be a substitute.
  • 1.5 cups Whole Cranberries Fresh or frozen; provides tartness; avoid dried cranberries for this recipe as they affect glaze sweetness.
  • 4-5 sprigs Fresh Thyme Adds herbal note; oregano or rosemary can replace thyme.
  • 4 Carrots Halved, optional; adds sweetness and nutrition; other root vegetables can also be incorporated.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef chuck roast dry with paper towels, ensuring it's moisture-free for better browning. Generously season all sides with salt and black pepper; this enhances the flavor profile of your Slow-Braised Beef Roast with Cranberry Balsamic Glaze. Prepare your Dutch oven for searing by setting it on the stovetop.
  2. Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat until shimmering. Carefully place the seasoned roast in the pot, searing it for about 5-7 minutes until a deep brown crust forms on all sides. This crucial step locks in the flavors and provides a beautiful base for your delicious glaze.
  3. Once the beef is nicely browned, remove it from the pot and set it aside. In the same Dutch oven, add the chopped onion, sautéing for approximately 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, allowing the fragrant aromas to fill the kitchen.
  4. Pour in the ½ cup of balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Add the 2 cups of beef broth and 3 tablespoons of brown sugar, stirring well to combine. This mixture will form the luscious base for your Slow-Braised Beef Roast with Cranberry Balsamic Glaze.
  5. Return the seared roast to the pot, nestling it into the sauce. Scatter the 1.5 cups of whole cranberries and fresh thyme sprigs around the roast, adding optional halved carrots for extra flavor and nutrition. The vibrant colors will make this dish as appealing as it is delicious.
  6. Cover the Dutch oven with its lid and transfer it to a preheated oven set to 325°F (163°C). Allow the beef to braise for 3 to 3.5 hours until it becomes fork-tender and the flavors meld beautifully. The slow cooking will fill your home with an inviting aroma, promising a delightful meal ahead.
  7. Once cooked, remove the pot from the oven and let the roast rest for about 10 minutes. Skim off any excess fat from the sauce, and if desired, simmer the glaze to thicken it for a more luxurious finish. Slice or shred the beef and serve it drizzled with the rich cranberry balsamic glaze, showcasing your culinary prowess with this incredible roast.

Nutrition

Serving: 6servingsCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

For leftovers, let the roast cool completely before storing in an airtight container. It will taste even better the next day as flavors meld.

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