Scale

**For the Roast:**

3–4 lb chuck roast

1 tbsp olive oil

Salt and pepper, to taste

1 onion, sliced

3 cloves garlic, minced

1 cup beef broth

1/2 cup balsamic vinegar

1/2 cup whole berry cranberry sauce

1 tbsp Dijon mustard

1 tbsp brown sugar

2 sprigs fresh rosemary or 1 tsp dried

2 bay leaves

**For the Glaze:**

1/4 cup balsamic vinegar

1/4 cup cranberry sauce

1 tbsp brown sugar

1. Preheat oven to 325°F (165°C).

2. Season the beef roast generously with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat. Sear roast on all sides until browned, 3–4 minutes per side. Remove and set aside.

4. In the same pot, add onions and garlic. Sauté 2–3 minutes.

5. Stir in beef broth, balsamic vinegar, cranberry sauce, Dijon mustard, brown sugar, rosemary, and bay leaves.

6. Return the roast to the pot, cover, and transfer to the oven.

7. Braise for 3–3.5 hours, or until beef is fork-tender.

8. Remove beef and let rest. Discard bay leaves and rosemary stems.

9. To make the glaze, simmer remaining sauce with extra balsamic, cranberry sauce, and brown sugar for 5–7 minutes until thickened.

10. Slice or shred roast and drizzle with warm glaze before serving.

Serve with mashed potatoes, roasted carrots, or polenta.

This recipe works beautifully in a slow cooker—braise on LOW for 8 hours.

The glaze can be made ahead and reheated before serving.

Keywords: braised beef roast, cranberry balsamic glaze, holiday beef, chuck roast recipe