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Slow-Braised Beef Roast with Cranberry Balsamic Glaze

A hearty beef roast tenderly embraced by a rich cranberry balsamic glaze, perfect for holiday meals and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3-4 lbs beef roast (chuck or brisket) Works wonders for this recipe.
  • 1 cup cranberry juice Use 100% juice, not the sugary stuff.
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • Salt and pepper To taste.
  • Fresh rosemary and thyme Optional, for added flavor.
  • Splash of red wine Optional, for added richness.

Method
 

Preparation
  1. Generously season your beef roast with salt and pepper.
  2. In a large skillet, heat a splash of olive oil over medium-high heat. Sear the roast on all sides until it’s beautifully browned.
  3. In a separate bowl, combine cranberry juice, balsamic vinegar, brown sugar, diced onion, and minced garlic. Stir them together.
  4. Transfer the seared roast to your slow cooker. Pour the sauce mixture over the top and add the beef broth.
  5. Add fresh rosemary and thyme.
Cooking
  1. Cover and simmer on low for about 8 hours or high for about 4 hours.
  2. Once the roast is fork-tender, shred it with two forks in the slow cooker.
  3. Serve over mashed potatoes, rice, or hearty bread.

Notes

You don’t need a fancy kitchen gadget for this. A sturdy pot and a good old-fashioned slow cooker will do. You can substitute cranberry juice with pomegranate juice. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for later.