A rich and savory roast beef dish enhanced with a sweet-tart cranberry balsamic glaze, perfect for holidays or special dinners.

3 to 4 lb beef chuck roast

1 can (14 oz) whole berry cranberry sauce

1/3 cup balsamic vinegar

1 large onion, sliced

3 cloves garlic, minced

1/2 cup beef broth or stock

1 tbsp Worcestershire sauce

2 tbsp brown sugar

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

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Season the beef roast generously with salt and pepper on all sides.
Heat olive oil in a skillet over medium-high heat and sear the roast until browned on all sides.
Transfer the seared roast to a slow cooker or roasting pan.
In a bowl, mix cranberry sauce, balsamic vinegar, beef broth, Worcestershire sauce, brown sugar, and minced garlic.
Pour the mixture over the roast and top with sliced onions.
For a slow cooker: cook on low for 8 hours or high for 4 hours. For oven: cover and roast at 325°F (163°C) for 3–4 hours until fork-tender.
Remove the roast, shred or slice, and serve with sauce drizzled on top.

Can be made ahead of time—the flavor improves overnight.

Chuck roast is ideal, but brisket or rump roast work too.

Fresh cranberries with sugar and water can replace canned sauce.

Adjust sweetness or tartness by altering sugar or vinegar levels.

Freezes well for up to 3 months.