Fall-Apart Balsamic Beef with Cranberry Glaze

Tender slow-braised beef in a balsamic and cranberry glaze. Comforting, tangy, and melt-in-your-mouth delicious.

Prep time

15 minutes

Cook time

4 hours

Total time

4 hours 15 minutes

Yield

6 servings

Ingredients

1 tbsp olive oil

1 (2–3 lb) beef roast

1 large onion, sliced

4 garlic cloves, chopped

2 tbsp tomato paste

1 tsp thyme, chopped

1 tsp rosemary, chopped

½ tsp red pepper flakes (optional)

2 cups beef broth

¼ cup balsamic vinegar

½ cup cranberry sauce (optional)

2 tbsp soy sauce

4 tbsp maple syrup or brown sugar

1 tbsp Worcestershire sauce

1 cup cranberries (fresh or frozen)

1 lb carrots, sliced

2 tbsp cornstarch + 2 tbsp water (optional)

Instructions

1. Sear: Brown beef on all sides in olive oil.
2. Sauté: Add onions, garlic, and herbs; cook until fragrant.
3. Deglaze: Add broth, vinegar, cranberry sauce, and seasonings.
4. Braise: Add beef, carrots, and cranberries. Cook 3–4 hrs at 275°F or LOW for 8 hrs.
5. Thicken: Mix cornstarch and water; stir into sauce until glossy.
6. Serve: Shred beef, drizzle with glaze, and enjoy warm.

Notes

Serve with mashed potatoes, roasted vegetables, or buttered noodles. Leftovers freeze well for up to three months.