Fall-Apart Balsamic Beef with Cranberry Glaze Recipe You’ll Love!
Tender, rich, and bursting with flavor, this Fall-Apart Balsamic Beef with Cranberry Glaze is a perfect festive dinner idea that’s sweet and savory.
- Prep Time: 20 min
- Cook Time: 4–8 hrs
- Total Time: up to 8 hrs 20 min
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker / Dutch Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1.3 kg boneless beef chuck roast
- 2 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves, minced
- 240 ml beef broth
- 120 ml balsamic vinegar
- 60 ml pure cranberry or pomegranate juice
- 40 g brown sugar
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 200 g baby carrots
- 100 g fresh or frozen cranberries
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper. Sear on all sides in hot olive oil until browned (3–4 min per side).
- In the same pan, sauté onions and garlic. Add broth, balsamic, cranberry juice, sugar, tomato paste, thyme, and rosemary. Stir well.
- Pour sauce over beef in slow cooker or Dutch oven. Add carrots and cranberries.
- Cook on LOW 8 hrs or HIGH 4–5 hrs until beef falls apart easily. (Oven option: 160°C for 3.5–4 hrs covered.)
- Shred beef with two forks. Skim fat from sauce and spoon glaze over beef before serving.
Notes
- For extra glaze, double the sauce and reduce half on stovetop.
- Add a pinch of cinnamon for a cozy holiday twist.
- Ensure broth and vinegar are gluten-free if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Fat: 24 g
- Carbohydrates: 16 g
- Protein: 38 g