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Beef Roast with Cranberry Balsamic Glaze

Beef Roast with Cranberry Balsamic Glaze for Cozy Nights

This Beef Roast with Cranberry Balsamic Glaze is the perfect crowd-pleaser for cozy nights, offering savory, sweet, and tangy flavors.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 55 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Brisket or bottom round can be used as alternatives.
  • 1.5 teaspoons Salt Essential for seasoning the beef roast.
  • 1 teaspoon Black Pepper Adjust to taste.
For Searing and Glaze
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 large Yellow Onion Chopped; shallots can be used for a milder flavor.
  • 4 cloves Garlic Minced; fresh garlic is preferred.
  • 0.5 cup Balsamic Vinegar Red wine vinegar can be used in a pinch.
  • 3 tablespoons Brown Sugar Maple syrup can be substituted for a different flavor.
  • 1.5 cups Whole Cranberries Fresh or frozen; dried cranberries can be used for a sweeter option.
  • 4-5 sprigs Fresh Thyme Dried thyme can be used if fresh is not available.
For Braising
  • 2 cups Beef Broth Vegetable broth can be used as a lighter option.
  • 4 Carrots Optional, peeled and halved; parsnips or sweet potatoes can be used for variation.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry with paper towels and season with salt and black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides for 4-5 minutes until browned.
  3. Remove the roast and sauté the chopped onion for about 5 minutes. Add minced garlic and cook for another minute.
  4. Deglaze the pot with balsamic vinegar, scraping up the browned bits, and simmer for 2 minutes.
  5. Stir in beef broth and brown sugar, returning the roast to the pot. Add cranberries and thyme, plus optional carrots.
  6. Cover and braise in a preheated oven at 325°F (163°C) for 3 to 3.5 hours until fork-tender.
  7. Let the roast rest for 10 minutes, then skim excess fat from the sauce and optionally simmer to thicken the glaze.
  8. Slice or shred the roast and serve drizzled with the cranberry balsamic glaze.

Nutrition

Serving: 1portionsCalories: 360kcalCarbohydrates: 22gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 670mgPotassium: 800mgFiber: 3gSugar: 10gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 3.5mg

Notes

For the best flavor, ensure proper searing and avoid opening the oven during cooking. Letting the beef rest after cooking enhances moisture.

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