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Slow-Braised Beef Roast

Melt-in-Your-Mouth Slow-Braised Beef Roast with Cranberries

Slow-Braised Beef Roast is a fork-tender masterpiece celebrated for its savory flavor and tangy cranberry glaze.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dinners
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 to 4 pounds Beef chuck roast this cut is ideal for slow cooking
  • 1 ½ teaspoons Salt enhances the beef's natural flavors
  • 1 teaspoon Black pepper adds a warm, spicy note
For the Glaze and Aromatics
  • 2 tablespoons Olive oil for searing the beef
  • 1 large Yellow onion, chopped adds sweetness and depth
  • 4 cloves Garlic, minced contributes savory aroma
  • 2 cups Beef broth provides rich flavor
  • ½ cup Balsamic vinegar essential for the glaze
  • 3 tablespoons Brown sugar contrasts acidity
For the Fruity Touch
  • 1 ½ cups Whole cranberries fresh or frozen for best results
  • 4 to 5 sprigs Fresh thyme adds flavor
Optional Additions
  • 4 Carrots, peeled and halved adds color and nutrition

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef chuck roast dry and season with salt and black pepper.
  2. Heat olive oil in a Dutch oven and sear the roast on all sides.
  3. Sauté the chopped onion until softened and translucent.
  4. Add minced garlic and cook until fragrant.
  5. Deglaze the pot with balsamic vinegar, scraping up browned bits.
  6. Stir in beef broth and brown sugar, then return the roast to the pot.
  7. Add cranberries and thyme, and optional carrots to the pot.
  8. Cover and braise in the oven at 325°F for 3 to 3.5 hours.
  9. Let the roast rest before slicing and serving with the glaze.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Letting the roast rest after cooking ensures juiciness and tenderness.

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