Melt-in-Your-Mouth Slow-Braised Beef Roast for Cozy Nights

This Slow-Braised Beef Roast is a comforting dish perfect for chilly evenings, boasting tenderness and a delightful cranberry glaze.

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Prep Time 20

Cook Time 3 30

Resting Time 10

Total Time 4

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 roast Beef Chuck Roast or brisket
2 teaspoons Salt
1 teaspoon Black Pepper freshly ground

For Searing and Flavor

2 tablespoons Olive Oil or vegetable oil
1 medium Yellow Onion or white onion
3 cloves Garlic minced

For Braising

2 cups Beef Broth low-sodium
1/2 cup Balsamic Vinegar reduce if thicker glaze is desired
2 tablespoons Brown Sugar or honey/maple syrup
1 cup Whole Cranberries or frozen
1 tablespoon Fresh Thyme or dried (use less)

Optional Additions

2 medium Carrots chopped

Equipment

Dutch oven

Method

Step-by-Step Instructions

Pat the beef chuck roast dry, then generously season with salt and pepper.
Heat olive oil in a Dutch oven and sear the roast for 4-5 minutes on each side until browned.
Sauté chopped yellow onion until translucent, then add minced garlic and sauté for an additional minute.
Deglaze pot with balsamic vinegar, scraping up browned bits, then add beef broth and brown sugar.
Return the roast to the pot and add cranberries and thyme.
Cover the pot and braise in the oven at 325°F for 3 to 3.5 hours until fork-tender.
Let the roast rest for about 10 minutes before slicing or shredding.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Leftovers taste even better the next day. Store in an airtight container and enjoy in various meals.

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