Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe – Festive Holiday Dinner Idea
This slow-braised beef roast with cranberry balsamic glaze is a show-stopping centerpiece for your holiday table. Tender, juicy beef cooked low and slow, paired with a sweet-tangy glaze, creates a rich and flavorful dish that’s perfect for Christmas, Thanksgiving, or any festive gathering.
Equipment
- Heavy Dutch oven or braising pot
- Tongs
- Wooden spoon
- Measuring cups & spoons
- Sharp knife
Ingredients
- 3–4 lb beef roast (chuck or brisket)
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 cups beef stock
- 1 cup fresh cranberries (or rehydrated dried cranberries)
- ½ cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt & pepper to taste
Instructions
- Sear Beef: Pat roast dry, season with salt and pepper. Heat oil in Dutch oven and sear beef on all sides until browned.
- Add Aromatics: Remove beef. Sauté onion, garlic, and herbs until fragrant.
- Deglaze: Pour in balsamic vinegar, scraping up browned bits.
- Braise: Return beef to pot. Add stock and cranberries. Cover and braise at 325°F (160°C) for 2.5–3 hours until fork-tender.
- Make Glaze: Remove beef. Strain liquid and simmer until reduced into glossy glaze. Adjust with honey or vinegar for balance.
- Serve: Slice beef against the grain. Drizzle with cranberry balsamic glaze and garnish with fresh herbs.
Notes
- Always sear beef first for deeper flavor.
- Use just enough liquid to cover halfway—too much dilutes the glaze.
- Taste glaze before serving; adjust tartness with honey or vinegar.
- Slice against the grain for tenderness.
- Make ahead and reheat gently in oven for stress-free entertaining.