Hearty Slow-Braised Beef Roast for Cozy Dinner Bliss

Slow-Braised Beef Roast, a heartwarming delight bringing everyone together with tender beef and a luscious cranberry glaze.

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Prep Time 20

Cook Time 3 30

Resting Time 10

Total Time 4

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

3 pounds Beef Chuck Roast A well-marbled cut that ensures tenderness; brisket is a great substitute if needed.
2 teaspoons Salt Essential for flavor; use it generously for even seasoning.
1 teaspoon Black Pepper Adds warmth; adjust according to your spice preference.
2 tablespoons Olive Oil Perfect for searing; feel free to swap with vegetable oil if preferred.

For the Aromatics

1 medium Yellow Onion Provides sweetness and depth; make sure to cook until softened.
4 cloves Garlic Offers aromatic flavor; minced garlic yields the best results.

For the Braise

2 cups Beef Broth Adds moisture and rich flavor; vegetable broth works well for a lighter option.
0.5 cups Balsamic Vinegar Delivers tangy sweetness; red wine vinegar can substitute in a pinch.
1 tablespoon Brown Sugar Balances the tartness of cranberries; can be omitted based on your sweetness preference.

For the Glaze

1 cup Whole Cranberries (Fresh or Frozen) Key to the glaze's identity; no thawing needed if using frozen.
2 teaspoons Fresh Thyme Adds aromatic notes; you can use dried thyme as a substitute if necessary.

Optional Add-ins

2 medium Carrots Introduces natural sweetness; optional based on your flavor preferences.

Equipment

Dutch oven

Method

Preparation Steps

Pat the beef chuck roast dry and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef until browned, about 4-5 minutes per side.
Transfer browned beef to a plate. In the same pot, sauté the chopped yellow onion for 5-7 minutes until softened. Add minced garlic and sauté for another minute.
Deglaze the pot with balsamic vinegar, scraping the bottom. Then add beef broth and brown sugar, stirring until the sugar dissolves.
Return the beef roast to the pot, adding cranberries and thyme (and optional carrots, if using).
Cover the Dutch oven and braise in preheated oven at 325°F for 3 to 3.5 hours, until fork-tender.
Let the roast rest for 10 minutes after removing from oven to redistribute juices.
Slice or shred the beef and serve with cranberry balsamic glaze drizzled on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 18gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 5mgCalcium: 40mgIron: 4mg

Notes

This Slow-Braised Beef Roast is ideal for meal prep and tastes even better as leftovers. Serve with mashed potatoes or root vegetables for a complete meal.

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