Tender Slow Braised Beef Roast with Cranberry Glaze (Print Version)

Tender Slow Braised Beef Roast, rich with cranberry balsamic glaze. This recipe brings warmth and comfort to any table.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free (use GF broth), Dairy-Free

# Ingredients:

→ Hearty Base

01 - 3-4 lbs Beef Chuck Roast
02 - 4 cups Beef Broth
03 - 1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
04 - 1 large Yellow Onion, roughly chopped
05 - 2 large Carrots, roughly chopped
06 - 2 Celery Stalks, roughly chopped

→ Aromatic Boosters

07 - 4 cloves Garlic, minced
08 - 2 tbsp Tomato Paste
09 - 4 sprigs Fresh Thyme
10 - 2 sprigs Fresh Rosemary
11 - 2 Bay Leaves

→ Cranberry Balsamic Glaze

12 - 1 cup Whole Cranberry Sauce
13 - 1/4 cup Balsamic Vinegar
14 - 1 tbsp Dijon Mustard

→ Pantry Staples

15 - 2 tbsp Olive Oil
16 - Salt, to taste
17 - Freshly Ground Black Pepper, to taste

# Instructions:

01 - First things first, pat that beef roast super dry with paper towels; this is honestly key for a good sear. Season it generously with salt and pepper all over. Heat your olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers. Carefully place the beef in the hot oil and sear it on all sides until it’s beautifully browned, about 3-4 minutes per side. You want a deep, caramelized crust here, don't rush it! This step is where so much flavor begins, and the smell, oh my, it's just incredible. I always get a little too excited at this point, maybe a little splattering on the stovetop, oops!
02 - Remove the seared beef from the pot and set it aside. Reduce the heat to medium. Add your chopped onions, carrots, and celery to the same pot, scraping up any browned bits from the bottom – that's pure flavor! Sauté for about 5-7 minutes, until the vegetables start to soften and the onions become translucent. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. The aroma that fills your kitchen at this stage? It's just heavenly, signaling all the good things to come. I've definitely burned the garlic once or twice by walking away, so keep an eye on it!
03 - Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all those delicious browned bits – this is called deglazing, and it's so satisfying! Let the wine simmer for a few minutes until it reduces slightly. Then, add the beef broth, fresh thyme, rosemary, and bay leaves. Bring the mixture to a gentle simmer. This is where all those flavors start to meld together, creating a rich base for your Tender Slow Braised Beef Roast. I always take a deep breath here, feeling the anticipation build!
04 - Carefully return the seared beef roast to the Dutch oven, making sure it's mostly submerged in the liquid. If it's not, you can add a little more broth or water. Cover the pot tightly with a lid and transfer it to your preheated oven at 325°F (160°C). Let it braise for about 2.5 to 3 hours, or until the beef is incredibly fork-tender. The exact time can vary, so check for tenderness around the 2.5-hour mark. This 'low and slow' method is the secret to a truly melt-in-your-mouth Tender Slow Braised Beef Roast, trust me!
05 - Once the beef is tender, carefully remove it from the pot and place it on a cutting board, tented with foil, to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all that flavorful juice. Discard the solids. Bring the strained liquid to a simmer over medium heat. Whisk in the whole cranberry sauce, balsamic vinegar, and Dijon mustard. Let it simmer gently, stirring occasionally, until the glaze thickens to your desired consistency, about 10-15 minutes. It should coat the back of a spoon. This is where the magic happens, transforming the braising liquid into a glossy, tangy-sweet glaze. I've learned the hard way to keep whisking so it doesn't stick!
06 - Slice or shred the rested Tender Slow Braised Beef Roast against the grain. Arrange the beef on a platter and generously spoon that luscious cranberry balsamic glaze over the top. Garnish with fresh parsley, if you're feeling fancy! The beef should be so tender it practically falls apart, and the glaze, oh wow, it's just the right balance of sweet, tart, and savory. It smells absolutely divine, a true celebration of flavors. My family always rushes to the table when this one is ready!

# Notes:

01 - Don't skip the searing step; it's honestly where all the rich flavor starts.
02 - This roast tastes even better the next day, so it's a fantastic make-ahead meal!
03 - No red wine? Beef broth works, but a splash of good balsamic can add depth.
04 - Serve this with creamy mashed potatoes to soak up every bit of that gorgeous glaze.

# Equipment Needed:

01 - Dutch oven (5-6 quart)
02 - Whisk
03 - Cutting board
04 - Sharp knife
05 - Fine-mesh sieve
06 - Measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 55g

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