Can I use a different cut of beef for this recipe?

While chuck roast works best because of its marbling and how tender it becomes when braised, you could substitute beef brisket or bottom round. Just keep in mind that leaner cuts may need slightly longer cooking time to achieve that fork-tender texture.

What if I don't have fresh cranberries?

Frozen cranberries work perfectly in this slow-braised beef roast. There's no need to thaw them first. You could also use dried cranberries in a pinch, though you'll want to reduce the brown sugar slightly since dried fruit is sweeter.

My glaze turned out too thin. How do I fix it?

Simply simmer the sauce on the stovetop after removing the beef until it reduces and thickens. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk it into the simmering glaze. It'll thicken up in just a minute or two.

Tender Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Slow-Braised Beef Roast with Cranberry Balsamic Glaze

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Rich, fork-tender beef chuck roast braised with tart cranberries and balsamic vinegar. Perfect holiday centerpiece.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Braise
Cuisine: American

Ingredients

Scale

3 to 4 pounds beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
2 cups beef broth
1/2 cup balsamic vinegar
3 tablespoons brown sugar
1 1/2 cups whole cranberries (fresh or frozen)
4 to 5 sprigs fresh thyme
4 carrots, peeled and halved (optional)

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Instructions

Pat the beef roast dry with paper towels and season generously with salt and black pepper on all sides.
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef for 4 to 5 minutes per side until deep golden brown. Remove and set aside.
Reduce heat to medium and add chopped onion. Saute for 5 minutes until softened, scraping up browned bits from the bottom.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in balsamic vinegar and scrape the bottom of the pot with a wooden spoon to release all browned bits.
Stir in beef broth and brown sugar until sugar dissolves. Return the seared beef to the pot.
Scatter whole cranberries, fresh thyme sprigs, and carrots (if using) around the roast.
Cover with lid and transfer to preheated 325°F oven. Braise for 3 to 3.5 hours until fork-tender.
Remove roast from pot and let rest on cutting board for 10 minutes.
Skim fat from sauce. For thicker glaze, simmer on stovetop for 5 to 10 minutes or add cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Slice or shred the beef and arrange on serving platter. Spoon warm cranberry balsamic glaze generously over the top.

Notes

Chuck roast is best for this recipe because of its marbling and tenderness when braised. Brisket or bottom round can substitute but may need longer cooking time.
Frozen cranberries work just as well as fresh – no need to thaw first.
For best flavor, make this a day ahead. The taste improves as flavors meld together overnight.
Leftover beef can be shredded and used for sandwiches, tacos, or pasta dishes.

Nutrition

Serving Size: 1 serving (about 6 oz beef with glaze)
Calories: 425 kcal
Sugar: 18 g
Sodium: 680 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze/