Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- 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.
- Add liquids and return beef: Stir in the beef broth and brown sugar, then place the seared roast back into the pot.
- 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.
- 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.
- Rest the roast: Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute.
- Prepare the glaze: Skim any fat from the cooking liquid, then simmer the sauce on the stovetop to thicken to your desired consistency.
- 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
