Name: Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: American
Ingredients: 3–4 lb beef chuck roast; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large onion, sliced; 4 garlic cloves, minced; 2 cups beef broth; 1/2 cup balsamic vinegar; 1 cup cranberry sauce or cranberry preserves; 2 tbsp brown sugar or honey; 2 sprigs fresh thyme or rosemary; 1 bay leaf; Optional: 3 carrots, chopped; Optional: 1 lb baby potatoes

Jump to Recipe·Leave a Review

I make Slow-Braised Beef Roast with Cranberry Balsamic Glaze when I want a deeply comforting, slow-cooked meal with rich, layered flavor. The beef turns incredibly tender, and the cranberry balsamic glaze adds a perfect balance of tangy, sweet, and savory notes that make this dish feel special.

Why You’ll Love This Recipe

I love this recipe because slow braising does all the hard work for me. The beef becomes fall-apart tender, and the glaze develops a bold, complex flavor as it cooks. I also like how elegant it feels while still being hearty and comforting, making it great for family dinners or special occasions. Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

beef chuck roast
salt
black pepper
olive oil
onion, sliced
garlic, minced
beef broth
balsamic vinegar
cranberry sauce or cranberry preserves
brown sugar or honey
fresh thyme or rosemary
bay leaf
optional carrots or potatoes

Directions

I start by preheating the oven to 325°F (165°C). I season the beef roast generously with salt and black pepper. In a large oven-safe pot or Dutch oven, I heat olive oil over medium-high heat and sear the roast on all sides until deeply browned, then remove it and set it aside.

In the same pot, I add the sliced onion and cook until softened. I stir in the garlic and cook briefly, then pour in the beef broth and balsamic vinegar, scraping up the browned bits from the bottom of the pot.

I stir in the cranberry sauce, brown sugar, thyme, and bay leaf. I return the beef to the pot, cover it tightly, and transfer it to the oven. I let it braise for about 3 to 3½ hours, until the beef is very tender. If I’m adding carrots or potatoes, I add them during the last hour of cooking.

Before serving, I spoon the cranberry balsamic glaze over the beef and adjust the seasoning if needed.

Servings and Timing

I usually get 6 servings from this recipe.
Prep time: about 20 minutes
Cook time: about 3 to 3½ hours
Total time: about 3½ to 4 hours

Variations

I sometimes add a splash of red wine to the braising liquid for extra depth. When I want a brighter flavor, I stir in a little orange zest with the cranberry glaze. I also like using fresh cranberries simmered with sugar when I want a more tart finish.

Storage/Reheating

I store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the oven with a little extra broth to keep the meat moist. This dish also freezes well for up to 3 months. Slow-Braised Beef Roast with Cranberry Balsamic Glaze

FAQs

What cut of beef works best for this recipe?

I like using chuck roast because it becomes tender and flavorful with slow braising.

Can I make this recipe in a slow cooker?

I sear the beef first, then cook everything on low for 7 to 8 hours.

Does the cranberry flavor taste very sweet?

I find it balanced, since the balsamic vinegar keeps the sweetness in check.

Can I make this dish ahead of time?

I often make it a day ahead because the flavors deepen overnight.

What should I serve with this beef roast?

I like serving it with mashed potatoes, roasted vegetables, or buttered noodles.

Conclusion

I keep Slow-Braised Beef Roast with Cranberry Balsamic Glaze as one of my favorite comfort meals because it’s rich, tender, and full of character. With slow cooking and a bold glaze, this recipe gives me a satisfying dish that feels both cozy and impressive.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6 servings
Category: Main Course
Method: Braising
Cuisine: American
Diet: Halal

Print Recipe

Pin Recipe

Description

A deeply comforting slow-braised beef roast that becomes fall-apart tender, finished with a tangy-sweet cranberry balsamic glaze for a rich, elegant meal.

Ingredients

3–4 lb beef chuck roast
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth
1/2 cup balsamic vinegar
1 cup cranberry sauce or cranberry preserves
2 tbsp brown sugar or honey
2 sprigs fresh thyme or rosemary
1 bay leaf
Optional: 3 carrots, chopped
Optional: 1 lb baby potatoes

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C).
Season the beef roast generously with salt and black pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the beef on all sides until deeply browned. Remove and set aside.
Add sliced onion to the pot and cook until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in beef broth and balsamic vinegar, scraping up browned bits from the bottom.
Stir in cranberry sauce, brown sugar, thyme, and bay leaf.
Return the beef to the pot, cover tightly, and transfer to the oven.
Braise for 3–3 1/2 hours, until the beef is very tender.
If using carrots or potatoes, add them during the last hour of cooking.
Spoon glaze over the beef, adjust seasoning, and serve.