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

Slow Braised Beef Roast with Cranberry Glaze delivers rich, tender beef and a vibrant, tangy cranberry sauce. Perfect for comforting meals.

# 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: Dairy-Free, Gluten-Free (if using GF broth)

# Ingredients:

→ Main Ingredients

01 - Chuck Roast (3-4 lbs)
02 - Beef Broth (4 cups)
03 - Red Wine (1 cup)

→ Glaze Goodies

04 - Fresh Cranberries (12 oz)
05 - Orange Zest and Juice (1 orange)
06 - Brown Sugar (1/2 cup)

→ Flavor Boosters

07 - Garlic (4 cloves, minced)
08 - Fresh Rosemary (2 sprigs)
09 - Fresh Thyme (2 sprigs)

→ Pantry Staples

10 - Olive Oil (2 tbsp)
11 - Salt (to taste)
12 - Black Pepper (to taste)

# Instructions:

01 - Alright, first things first, pat that chuck roast super dry with paper towels. This is crucial, hon, for getting that gorgeous, deep brown crust. Heat your olive oil in a heavy-bottomed Dutch oven over medium-high heat. Once it's shimmering, carefully place the beef in there. Sear it for about 4-5 minutes per side, until it’s beautifully browned all over. You want those dark, caramelized bits; they add so much flavor to your Slow Braised Beef Roast with Cranberry Glaze. I always get a little smoke in the kitchen at this stage, but it’s worth it!
02 - Remove the seared beef and set it aside. Now, toss in your minced garlic and let it get fragrant for about a minute—don't let it burn, that's a mistake I made once, and bitter garlic is no fun! Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. This deglazing step is where so much of the rich flavor develops. Let it simmer for a couple of minutes to reduce slightly, filling your kitchen with the most amazing aroma. Honestly, this part always makes me smile.
03 - Return the seared beef to the Dutch oven. Pour in the beef broth, making sure the liquid comes up about two-thirds of the way up the sides of the roast. Add your fresh rosemary and thyme sprigs. Season generously with salt and pepper. Bring it to a gentle simmer, then pop the lid on tight. Transfer your Dutch oven to a preheated oven at 300°F (150°C). This is where the magic happens!
04 - Let that beef braise for about 3 to 4 hours, or until it's incredibly tender and practically falling apart when you poke it with a fork. Check it periodically, maybe every hour or so, just to make sure there's enough liquid. If it looks a little dry, add another splash of broth. I sometimes peek in and give it a little nudge, just to feel how it's coming along. Patience is key here; don't rush the process, even if you're super hungry like I usually am!
05 - About 30 minutes before the beef is done, start on that vibrant Cranberry Glaze. In a small saucepan, combine the fresh cranberries, orange zest, orange juice, and brown sugar. Bring it to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10-15 minutes. It should look glossy and smell wonderfully tart and sweet. This glaze adds such a beautiful contrast to the rich braised beef.
06 - Once the beef is tender, carefully remove it from the Dutch oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This resting time is important, it lets the juices redistribute. You can strain the braising liquid for a thinner sauce, or just serve it as is. Slice or shred the beef, then spoon that gorgeous, tangy Cranberry Glaze over the top. Oh, it smells heavenly! Serve immediately and enjoy the fruits of your labor.

# Notes:

01 - Always sear your beef well; it's the foundation of flavor for any braised dish.
02 - Don't be afraid to adjust the sweetness of the cranberry glaze; taste and tweak!
03 - The longer you braise, the more tender your beef will be; don't rush it.
04 - Serve with creamy mashed potatoes to soak up all the delicious sauce.

# Equipment Needed:

01 - Dutch oven
02 - cutting board
03 - sharp knife
04 - small saucepan
05 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 35g

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