Description
Fall-Apart Balsamic Beef with Cranberry Glaze is a rich, tender, and flavorful dish featuring slow-cooked beef infused with balsamic vinegar and finished with a glossy cranberry glaze. It’s the perfect comfort food for fall and winter gatherings or cozy dinners at home.
Ingredients
- 3–4 lb chuck roast or beef brisket
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, sliced
- 1/2 cup balsamic vinegar
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 2 tbsp brown sugar or maple syrup
- 2 sprigs fresh rosemary or thyme (optional)
- 1 cup whole berry cranberry sauce (or homemade cranberry compote)
Instructions
- Season beef with salt and pepper. In a skillet or Dutch oven, heat olive oil over medium-high heat and sear beef on all sides until browned. Transfer to a slow cooker or leave in Dutch oven if using oven method.
- In a bowl, mix balsamic vinegar, beef broth, garlic, mustard, brown sugar, and herbs. Pour over the beef.
- For slow cooker: Cover and cook on low for 8 hours or high for 4–5 hours. For oven: Cover and bake at 300°F (150°C) for 3–4 hours, until beef is fork-tender.
- Remove beef and shred with forks. Transfer cooking liquid to a saucepan. Add cranberry sauce and simmer until reduced and glossy.
- Pour glaze over shredded beef. Serve warm over mashed potatoes, polenta, or noodles.
Notes
- Add a splash of red wine to the braising liquid for deeper flavor.
- Use chili flakes for a spicier glaze or orange zest for a holiday twist.
- Pork shoulder can be used in place of beef.
- Great for make-ahead — flavor improves the next day.
- Serve leftovers in sandwiches or sliders.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 11g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
