Fall-Apart Balsamic Beef with Cranberry Glaze

Slow-braised beef infused with balsamic vinegar and cranberry glaze for a perfectly tender, fall-apart meal full of comforting flavors.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American

Servings servings

Calories 360 kcal

Equipment

oven
Skillet
dutch oven

Ingredients

1 tablespoon olive oil
1 (2–3 pound) beef roast (chuck, round, or brisket)
1 large onion, sliced
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
½ teaspoon red pepper flakes (optional)
2 cups beef broth
¼ cup balsamic vinegar
½ cup cranberry sauce (optional)
2 tablespoons soy sauce
4 tablespoons maple syrup or brown sugar
1 tablespoon Worcestershire sauce
1 cup cranberries (fresh or frozen)
1 pound carrots, peeled and sliced (or baby carrots)
2 tablespoons cornstarch optional, for thickening
2 tablespoons water optional, for thickening

Instructions

Preheat oven to 275°F (140°C).
Brown beef on all sides in olive oil until golden.
Add onion, garlic, herbs, and tomato paste; cook for 1 minute.
Pour in broth, balsamic vinegar, sauces, and syrup.
Return beef, add carrots and cranberries, cover tightly.
Cook for 3–4 hours until fork-tender.
Mix cornstarch with water; add to sauce and simmer.
Shred beef and drizzle with cranberry-balsamic glaze.

Notes

Best enjoyed the next day as flavors deepen. Reheats perfectly with a splash of broth. Serve with mashed cauliflower or roasted vegetables.

Nutrition

Serving: 1portionCalories: 360kcalCarbohydrates: 21gProtein: 33gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 9gCholesterol: 85mgSodium: 540mgFiber: 3gSugar: 9g

Keyword balsamic beef, beef roast, Comfort Food, cranberry glaze, fall-apart beef, slow-cooked beef

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