Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Ingredients:

1 tablespoon olive oil

1 beef roast (2-3 pounds, such as chuck, round, or brisket)

1 large onion, sliced

2 tablespoons tomato paste

4 cloves garlic, chopped

1 teaspoon chopped thyme

1 teaspoon chopped rosemary

½ teaspoon red pepper flakes (optional)

2 cups beef broth

¼ cup balsamic vinegar

½ cup cranberry sauce (optional)

2 tablespoons soy sauce (use gluten-free if needed)

4 tablespoons maple syrup (or brown sugar)

1 tablespoon Worcestershire sauce (use gluten-free if needed)

1 cup fresh or frozen cranberries

1 pound carrots, peeled and sliced (or baby carrots)

2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Directions:

Sear the Beef:

Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, add the beef roast and brown it on all sides, about 4-5 minutes per side. Remove the beef from the pan and set it aside.

Cook the Aromatics:

In the same pan, add the sliced onion and cook until softened, about 5 minutes. Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another minute until fragrant.

Prepare the Braising Liquid:

Pour in the beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir everything together to combine.

Add the Vegetables and Beef:

Return the seared beef to the pan and add the cranberries and sliced carrots. Make sure the beef is partially submerged in the liquid.

Braise the Beef:

Preheat your oven to 275°F (140°C). Cover the pan with a lid and transfer it to the oven. Let it braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Alternatively, you can braise the beef on the stovetop by bringing the liquid to a boil, reducing the heat to low, covering, and simmering for 3-4 hours. For slow cooker instructions, cook on LOW for 8-10 hours or HIGH for 4-6 hours.

Finish the Dish:

Once the beef is tender, remove it from the pan and either slice or shred it. Optional: To thicken the sauce, skim any excess fat from the surface, then bring the sauce to a simmer on the stovetop. Stir together the cornstarch and water to make a slurry, then add it to the simmering sauce. Cook for a few minutes until the sauce thickens.

Serve:

Serve the beef with the braised carrots and cranberries, drizzling the rich balsamic sauce over the top for extra flavor.

Prep Time: 20 minutes | Cook Time: 3-4 hours | Total Time: 3 hours 20 minutes to 4 hours 20 minutes

Calories: 400 kcal per serving | Servings: 6