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

Step 1: Preheat oven to 325°F (160°C).

Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set aside.

Step 3: Add the sliced onions to the pot and sauté for 3–4 minutes until softened. Stir in tomato paste, minced garlic, chopped thyme, chopped rosemary, and red pepper flakes if using. Cook for 1 minute.

Step 4: Pour in beef broth, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well, scraping up any browned bits from the pot.

Step 5: Return the beef roast to the pot. Add fresh or frozen cranberries and sliced carrots. Cover the Dutch oven and place it in the oven. Braise for 3 to 3.5 hours, basting occasionally.

Step 6: Remove the roast and vegetables from the pot. Simmer the remaining liquid on the stove for about 10 minutes to reduce slightly.

Step 7: Optional: Mix cornstarch with water to create a slurry. Whisk this into the simmering sauce and cook until the glaze is glossy and thickened.

Step 8: Slice the beef and serve with the carrots and cranberry balsamic glaze spooned on top. Add extra cranberries for garnish if desired.

Tips & Variations

For a deeper flavor, marinate the beef roast in soy sauce and herbs for a few hours before cooking.

Substitute fresh cranberries with dried cranberries if fresh are unavailable; soak them briefly in warm water before use.

If you prefer less heat, omit the red pepper flakes or reduce the amount.

Use gluten-free soy sauce and Worcestershire sauce to make this recipe gluten-free.

Add root vegetables like parsnips or potatoes alongside carrots for variety.

Storage

Store leftover roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of beef broth if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like chuck roast or brisket work best for slow braising because they become tender and flavorful when cooked low and slow.

Is cranberry sauce necessary for the glaze?

No, cranberry sauce adds sweetness and tang, but you can omit it if you prefer. The fresh cranberries and balsamic vinegar in the glaze still provide bright flavor.