Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Introduction

This slow-braised beef roast is tender, flavorful, and enhanced by a vibrant cranberry balsamic glaze. It’s a comforting dish perfect for special occasions or a cozy family dinner.

Ingredients

• 3 to 4 pounds beef chuck roast
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• ½ cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 ½ cups whole cranberries (fresh or frozen)
• 4 to 5 sprigs fresh thyme
• 4 carrots, peeled and halved (optional)

Instructions

1. Step 1: Pat the beef roast dry and season it evenly with salt and pepper.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until nicely browned.
3. Step 3: Remove the roast from the pot and sauté the chopped onion until softened.
4. Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Deglaze the pot by pouring in the balsamic vinegar, scraping up any browned bits from the bottom.
6. Step 6: Stir in beef broth and brown sugar, then return the roast to the pot.
7. Step 7: Add cranberries, fresh thyme sprigs, and carrots around the roast if using.
8. Step 8: Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours until the beef is tender.
9. Step 9: Remove the roast and let it rest for 10 minutes before slicing or shredding.
10. Step 10: Skim any fat from the cooking liquid and simmer the sauce to thicken if needed.
11. Step 11: Serve the beef with the cranberry balsamic glaze spooned over the top.

Tips & Variations

• For extra depth, brown the roast well before braising and use fresh thyme for the best aroma.
• Swap cranberries for dried ones if fresh aren’t available, soaking them briefly in warm water before use.
• Add other root vegetables like parsnips or potatoes along with the carrots for a heartier meal.

Storage

Store any leftover beef and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can brown the beef and sauté the onions and garlic on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until tender.

What cut of beef works best for this recipe?

Beef chuck roast is ideal because it becomes very tender and flavorful when braised slowly, but you can also use a brisket or shoulder roast if preferred.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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4.5 from 82 reviews

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a tender, flavorful dinner perfect for a comforting meal. The beef chuck roast is seared to lock in juices then slow-braised with aromatic onions, garlic, fresh thyme, and a sweet-tart glaze made from balsamic vinegar, brown sugar, and fresh cranberries. The result is melt-in-your-mouth beef with a rich, fruity sauce that’s ideal for slicing or shredding and serving alongside your favorite sides.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Beef Roast and Seasonings

• 3 to 4 pounds beef chuck roast
• 1 ½ teaspoons salt
• 1 teaspoon black pepper

Sear and Sauce Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• ½ cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 ½ cups whole cranberries (fresh or frozen)
• 4 to 5 sprigs fresh thyme

Optional Vegetables

• 4 carrots, peeled and halved (optional)

Instructions

1. Season the beef: Pat the beef chuck roast dry with paper towels and season all sides evenly with salt and black pepper to enhance its flavor.
2. Sear the beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until it develops a deep brown crust, which locks in juices and adds rich flavor.
3. Sauté onions: Remove the roast and add the chopped onion to the pot, sautéing until softened and translucent to build the base of the sauce.
4. Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
5. Deglaze the pot: Pour in the balsamic vinegar to deglaze, scraping the bottom of the pot to lift up all the delicious browned bits stuck to the surface.
6. Add liquids and return beef: Stir in the beef broth and brown sugar, then place the seared roast back into the pot.
7. Add cranberries, thyme, and carrots: Nestle fresh cranberries, thyme sprigs, and optional peeled and halved carrots around the beef roast for added flavor and texture.
8. Braise in oven: Cover the Dutch oven and transfer it to a preheated oven at 325°F (163°C). Cook the roast low and slow for 3 to 3.5 hours, until the beef is tender and easily shreddable.
9. Rest the roast: Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute.
10. Prepare the glaze: Skim any fat from the cooking liquid, then simmer the sauce on the stovetop to thicken to your desired consistency.
11. Serve: Slice or shred the beef roast and spoon the cranberry balsamic glaze generously over the top before serving for a rich and satisfying dish.

Notes

• For extra flavor, you can marinate the beef overnight with salt, pepper, and some of the balsamic vinegar.
• Fresh cranberries are preferred, but frozen work just as well.
• Carrots are optional but add sweetness and a nice texture contrast.
• Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best braising results.
• Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.

Keywords: beef roast, slow braised beef, cranberry balsamic glaze, Dutch oven roast, hearty dinner