Hearty Braised Beef Roast with Cranberry Glaze (Print Version)

Hearty Braised Beef Roast with Cranberry Glaze - tender beef, sweet-tart cranberries. My go-to for cozy evenings, full of warmth and flavor.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 28 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy-Free (without dairy sides)

# Ingredients:

→ Main Ingredients

01 - Chuck Roast (3-4 lbs)
02 - Olive Oil (2 tbsp)
03 - Yellow Onion (1 large, chopped)
04 - Carrots (2 large, chopped)
05 - Celery (2 stalks, chopped)
06 - Garlic (4 cloves, minced)

→ Braising Liquids & Aromatics

07 - Beef Broth (4 cups)
08 - Red Wine (1 cup, dry)
09 - Fresh Rosemary (2 sprigs)
10 - Fresh Thyme (4 sprigs)
11 - Bay Leaves (2)
12 - Salt and Black Pepper

→ Cranberry Glaze Components

13 - Fresh Cranberries (1 ½ cups)
14 - Orange Juice (½ cup)
15 - Brown Sugar (¼ cup, packed)
16 - Balsamic Vinegar (1 tbsp)
17 - Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp water)

# Instructions:

01 - Okay, first things first, pat your chuck roast super dry with paper towels. This is CRUCIAL for a good sear, trust me. Season it generously with salt and pepper all over. Heat your olive oil in a large Dutch oven or oven-safe pot over medium-high heat until it's shimmering. Carefully place the beef in the hot oil and sear for about 4-5 minutes per side, until it's beautifully browned and crusty. This step, honestly, locks in so much flavor for our Slow Braised Beef Roast. Don't crowd the pot, do it in batches if you need to! I once tried to rush this and ended up steaming the beef instead of searing it. Big mistake, huge!
02 - Once the beef is seared, remove it from the pot and set aside. Reduce the heat to medium. Add your chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, stirring occasionally, until they start to soften and get fragrant. Oh, that smell! It's the beginning of something wonderful. Then, toss in the minced garlic and cook for another minute until you can really smell it, but don't let it burn—burnt garlic is a sad, bitter thing. This is where all the good stuff starts to come together for a truly delicious Slow Braised Beef Roast.
03 - Pour in the red wine and scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon. This is called deglazing, and it's where so much flavor lives! Let the wine simmer for a couple of minutes until it reduces slightly. Then, add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves. Give it a good stir. This is the moment I always feel like a proper chef, honestly. The aroma is just incredible, setting the stage for our Slow Braised Beef Roast with Cranberry Glaze.
04 - Carefully return the seared chuck roast to the pot, making sure it's mostly submerged in the liquid. If it's not quite covered, add a little more broth. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid. Transfer it to your preheated oven at 325°F (160°C). Let it braise low and slow for 3 to 3.5 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Honestly, don't peek too often, you're just letting out all the good steam! This long, slow cook is the secret to a fall-apart Slow Braised Beef Roast.
05 - About 30 minutes before the beef is done, start on your cranberry glaze. In a small saucepan, combine the fresh cranberries, orange juice, brown sugar, and balsamic vinegar. Bring it to a simmer over medium heat, stirring occasionally, until the cranberries start to burst and soften, about 8-10 minutes. It's going to smell amazing, like a cozy autumn day! Then, in a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the simmering cranberry mixture and cook for another 1-2 minutes, stirring constantly, until the glaze thickens. Remove from heat. This glaze is the perfect sweet-tart counterpoint to our rich Slow Braised Beef Roast.
06 - Once the beef is fork-tender, carefully remove it from the Dutch oven and transfer it to a cutting board. Let it rest for 10-15 minutes before shredding or slicing. While it rests, you can strain the braising liquid if you want a smoother gravy, or just spoon it as is. Discard the herbs and bay leaves. Spoon some of that gorgeous cranberry glaze over the shredded or sliced beef. Oh, the anticipation! This Slow Braised Beef Roast with Cranberry Glaze is just begging to be devoured. Serve it up with your favorite sides, and honestly, prepare for compliments!

# Notes:

01 - Always pat the beef super dry for a good sear, it's a game-changer for flavor.
02 - Store leftover beef and braising liquid separately from the glaze for best results.
03 - If you don't have red wine, a good quality beef broth with a splash of balsamic vinegar works surprisingly well.
04 - Serve this Slow Braised Beef Roast with creamy mashed potatoes to soak up all that deliciousness.

# Equipment Needed:

01 - Dutch oven or oven-safe pot with lid
02 - cutting board
03 - small saucepan
04 - whisk

# Nutrition (Per Serving):

Calories: 550-650
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 45-55g

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