Slow-Braised Beef Cranberry Glaze (Print-Friendly Format)

Slow-braised beef paired with a tangy cranberry balsamic glaze, bringing warmth and elegance to your table.

# Ingredients You’ll Need:

→ Main

01 - 1.4 to 1.8 kg beef chuck roast
02 - 1.5 teaspoons salt
03 - 1 teaspoon ground black pepper
04 - 2 tablespoons olive oil

→ Aromatics

05 - 1 large yellow onion, chopped
06 - 4 garlic cloves, minced

→ Braising Liquid & Glaze

07 - 480 ml beef broth
08 - 120 ml balsamic vinegar
09 - 3 tablespoons brown sugar

→ Finishing and Garnish

10 - 180 g whole cranberries (fresh or frozen)
11 - 4 to 5 sprigs fresh thyme
12 - 4 carrots, peeled and halved (optional)

# How to Make It:

01 - Pat beef roast dry using paper towels and season thoroughly with salt and black pepper.
02 - Heat olive oil in a Dutch oven over medium-high heat. Sear beef roast on all sides until evenly browned. Transfer to a plate.
03 - Add chopped onion to the same pot and cook until softened, about 4–5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in balsamic vinegar, scraping up any browned bits from the bottom of the pot.
05 - Stir in beef broth and brown sugar. Return the seared beef roast to the pot.
06 - Scatter cranberries, fresh thyme sprigs, and carrots (if using) around the roast.
07 - Cover Dutch oven and transfer to a preheated oven at 163°C. Braise for 3 to 3.5 hours until the beef is fork-tender.
08 - Remove the roast from the oven and let it rest, covered, for 10 minutes.
09 - Skim excess fat from the pan. Set Dutch oven over medium heat and simmer sauce to thicken as desired.
10 - Slice or shred beef roast and serve with cranberry balsamic glaze spooned generously over the top.

# Extra Tips:

01 - For a richer sauce, simmer on the stove after braising or add a cornstarch slurry to thicken.
02 - Frozen cranberries work equally well and offer consistent flavor.
03 - Flavors deepen after resting—ideal for meal preparation or next-day service.

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