Tender Slow Braised Beef Roast with Cranberry Glaze (Print Version)

Hearty Slow Braised Beef Roast with a tangy cranberry glaze. A comforting dish for cozy evenings, packed with rich flavor and tender meat.

# 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, Gluten-Free (ensure broth is GF)

# Ingredients:

→ Main Stars for Slow Braised Beef Roast

01 - 3-4 lbs boneless beef chuck roast
02 - 4 cups beef broth (low sodium)
03 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
04 - 1 cup fresh cranberries, divided

→ Aromatics & Liquids for the Braise

05 - 1 large yellow onion, diced
06 - 2 medium carrots, peeled and roughly chopped
07 - 2 celery stalks, roughly chopped
08 - 4 cloves garlic, minced
09 - 2 tbsp tomato paste
10 - 2 sprigs fresh rosemary
11 - 4 sprigs fresh thyme
12 - 2 tbsp olive oil
13 - Salt and freshly ground black pepper, to taste

→ Cranberry Glaze Essentials

14 - 2 tbsp brown sugar
15 - 1 tbsp apple cider vinegar
16 - 1 tsp orange zest

→ Finishing Touches

17 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first for our Slow Braised Beef Roast: pat that chuck roast super dry with paper towels. Seriously, this is where so many people (including past me!) mess up. Heat your olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once it’s shimmering, carefully place the beef in, searing it until it’s beautifully browned on all sides, about 3-4 minutes per side. You want a deep, crusty caramelization – that’s flavor, my friend! Don't overcrowd the pot, or you won't get that gorgeous sear. Remove the beef and set it aside on a plate; those browned bits on the bottom are pure gold for later.
02 - Reduce the heat to medium. Toss in your diced onions, carrots, and celery. Sauté them gently, stirring occasionally, until they start to soften and get a little translucent, about 5-7 minutes. The kitchen will start smelling amazing, I promise! Next, stir in the minced garlic and tomato paste. Cook for another minute, letting the tomato paste darken slightly and caramelize a bit – this deepens the flavor profile so much. I once forgot the tomato paste and the braise just wasn't as rich, so don't skip this step!
03 - Now for the fun part: pour in the red wine. Use a wooden spoon to scrape up all those lovely browned bits from the bottom of the pot. This is called deglazing, and it’s where all that incredible flavor from the seared beef and veggies gets incorporated into our liquid for the Slow Braised Beef Roast. Let the wine simmer for a couple of minutes until it reduces by about half. Then, pour in the beef broth, add the fresh rosemary and thyme sprigs. Give it a good stir, and season with a generous pinch of salt and pepper. Don't be shy!
04 - Carefully nestle the seared beef back into the pot, making sure it’s mostly submerged in the liquid. Bring the liquid to a gentle simmer on the stovetop. Once it’s simmering, cover the Dutch oven tightly with its lid. Transfer the pot to your preheated oven at 300°F (150°C). Let it braise low and slow for 3 to 4 hours, or until the beef is incredibly tender and falls apart easily with a fork. I always set a timer, but sometimes I just peek and poke it to see if it’s ready – you'll know it when you feel it; it's practically melting! This is where the magic happens for our Slow Braised Beef Roast.
05 - About 30 minutes before the beef is done, let's get that cranberry glaze going. In a small saucepan, combine 1/2 cup of the fresh cranberries, brown sugar, apple cider vinegar, and orange zest. Bring it to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 5-7 minutes. It should smell sweet and tangy, a little bit like holiday mornings! If it's too thick, add a tiny splash of water or broth. This tangy glaze is what makes this Slow Braised Beef Roast truly special.
06 - Once the beef is fall-apart tender, carefully remove it from the pot and transfer it to a cutting board. You can shred it with two forks or slice it into thick pieces, whatever your heart desires. Discard the herb sprigs from the braising liquid. If you want a smoother sauce, you can strain the braising liquid, pressing on the solids to extract all that flavorful goodness. Spoon the beef onto serving plates, ladle plenty of that rich braising liquid over it, and then drizzle generously with the cranberry glaze. Garnish with the remaining fresh cranberries and some chopped fresh parsley. Enjoy this comforting Slow Braised Beef Roast!

# Notes:

01 - Always pat your beef super dry before searing. It's the secret to a deep, beautiful crust and amazing flavor. I learned this the hard way after many pale, sad roasts.
02 - Don't rush the braising time; low and slow is the key to that melt-in-your-mouth tenderness. If it's not falling apart, it's not done yet, hon.
03 - Taste the braising liquid before serving! Sometimes it needs a little extra salt or a splash of red wine to really make it sing.
04 - For an extra special touch, finish the Slow Braised Beef Roast with a sprinkle of fresh orange zest over the top right before serving. It brightens everything!

# Equipment Needed:

01 - Large Dutch oven or oven-safe pot with lid
02 - cutting board
03 - sharp knife
04 - small saucepan
05 - wooden spoon
06 - tongs
07 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 15-20g
Protein: 40-50g

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