Description
Slow-braised beef roast with cranberry balsamic glaze features fall-apart tender chuck roast slow-cooked in a sweet-tart glaze of balsamic vinegar, brown sugar, and whole cranberries perfect for holiday dinners or elegant weeknight meals. Easily made gluten-free.
Ingredients
For the Roast:
– 3–4 lbs beef chuck roast
– 1½ tsp salt
– 1 tsp black pepper
– 2 tbsp olive oil
For the Glaze & Braising Liquid:
– 1 large yellow onion, chopped
– 4 garlic cloves, minced
– 2 cups beef broth
– ½ cup balsamic vinegar
– 3 tbsp brown sugar (or coconut sugar for lower glycemic)
– 1½ cups whole cranberries (fresh or frozen)
– 4–5 sprigs fresh thyme
Optional Add-In:
– 4 carrots, peeled and halved lengthwise
Instructions
- Preheat oven to 325°F (163°C).
- Pat beef dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear roast on all sides until deeply browned (5–7 minutes total). Transfer to a plate.
- In the same pot, sauté onion until softened (4–5 minutes).
- Add garlic; cook 1 minute until fragrant.
- Pour in balsamic vinegar, scraping up browned bits from the bottom.
- Stir in beef broth and brown sugar until dissolved.
- Return roast to pot. Nestle cranberries, thyme, and carrots (if using) around the meat.
- Cover tightly and transfer to oven. Braise for 3–3.5 hours, until fork-tender (internal temp: 195–205°F).
- Remove roast and let rest 10 minutes before slicing or shredding.
- Skim excess fat from the braising liquid.
- Simmer sauce on stovetop over medium heat for 5–10 minutes to reduce and thicken, if desired.
- Spoon glaze over sliced beef and serve.
Notes
– Searing builds flavor don’t skip this step.
– Use whole cranberries (not sauce or juice) for texture and brightness.
– Gluten-free: Naturally GF, just verify beef broth is certified gluten-free.
– Thicker glaze? Mix 1 tbsp cornstarch + 1 tbsp water; whisk into simmering sauce.
– Low-sugar option: Replace brown sugar with monk fruit sweetener or omit entirely the cranberries provide natural sweetness.
– Make ahead: Braise 1–2 days ahead; flavors deepen overnight. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising / Oven
- Cuisine: American (Holiday-inspired)
Nutrition
- Serving Size: 1 serving (with sauce, no carrots)
- Calories: ~520
- Sugar: 14g
- Sodium: 780mg (varies with broth)
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 135mg