Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze 🍂🥩
Ingredients

1 tablespoon olive oil
1 beef roast (2–3 pounds, such as chuck or brisket)
1 large onion, thinly sliced
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ teaspoon red pepper flakes (optional)
2 cups beef broth
½ cup cranberry sauce (optional)
2 tablespoons soy sauce (gluten-free, if needed)
4 tablespoons maple syrup or brown sugar
1 tablespoon Worcestershire sauce (gluten-free, if needed)
1 cup fresh or frozen cranberries
1 pound carrots, peeled and sliced (or use baby carrots)
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Instructions

1. Sear the Beef:
   Heat olive oil in a large Dutch oven or oven-safe pan over medium-high heat.
   Add the beef roast, searing it on all sides until browned (about 4-5 minutes per side).
   Remove the beef and set aside.
2. Sauté Aromatics:
   In the same pan, cook the sliced onion until soft (about 5 minutes).
   Stir in tomato paste, minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
3. Make the Braising Liquid:
   Add beef broth, cranberry sauce (optional), soy sauce, maple syrup, and Worcestershire sauce to the pan. Stir well to combine.
4. Add Beef and Vegetables:
   Return the seared beef to the pan. Add cranberries and carrots, ensuring the roast is partially submerged in the liquid.
5. Braise the Beef:
   Preheat your oven to 275°F. Cover the pan with a lid and transfer it to the oven.
   Let the beef braise for 3-4 hours, or until tender and easily shredded with a fork.

Alternative Methods:
Stovetop: Simmer on low heat for 3-4 hours.
Slow Cooker: Cook on LOW for 8-10 hours or HIGH for 4-6 hours.

6. Finish the Sauce (Optional):
   Remove the beef from the pan. Skim any excess fat from the surface of the sauce.
   For a thicker sauce, bring the liquid to a simmer and stir in a cornstarch-water slurry. Simmer until the sauce thickens.
7. Serve:
   Slice or shred the beef. Serve with braised carrots and cranberries, drizzling the sauce over the top for added flavor.