Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Introduction

This slow-braised beef roast is tender, flavorful, and perfectly complemented by a tangy cranberry balsamic glaze. It’s an impressive yet easy dish that fills your kitchen with enticing aromas and delights the whole family.

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 evenly with salt and black pepper.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned.
3. Step 3: Remove the roast and sauté the chopped onion in the pot until softened.
4. Step 4: Stir in minced garlic and cook until fragrant, about 1 minute.
5. Step 5: Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom.
6. Step 6: Add the beef broth and brown sugar, then return the roast to the pot.
7. Step 7: Surround the roast with cranberries, thyme sprigs, and optional carrots.
8. Step 8: Cover and transfer the Dutch oven to a preheated oven at 325°F (163°C). Braise for 3 to 3½ hours until the meat is tender.
9. Step 9: Remove the roast and let it rest for 10 minutes before slicing or shredding.
10. Step 10: Skim fat from the sauce and simmer it on the stovetop to thicken if desired.
11. Step 11: Serve the sliced or shredded beef with the cranberry balsamic glaze spooned over the top.

Tips & Variations

• Use fresh thyme for more intense flavor or substitute with rosemary for a different herb note.
• For a sweeter glaze, add a bit more brown sugar or a splash of maple syrup.
• Try adding parsnips or potatoes along with the carrots for a heartier meal.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with water and stir into the simmering glaze.

Storage

Store leftover roast and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth or water if needed to loosen the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, cuts like brisket or bottom round work well for slow braising and develop tender, flavorful results similar to chuck roast.

Do I have to use fresh cranberries?

Frozen cranberries work perfectly in this recipe and can be used straight from the freezer without thawing.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Print Recipe

★★★★★

5 from 114 reviews

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a hearty and flavorful dish that combines tender, slow-cooked beef chuck roast with a tangy-sweet glaze made from fresh cranberries, balsamic vinegar, and brown sugar. Perfect for a comforting family dinner, this roast is infused with aromatic thyme and layered with the richness of caramelized onions and garlic, all slow-braised to perfection in the oven.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Roast

• 3 to 4 pounds beef chuck roast
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Vegetables & Aromatics

• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and halved (optional)
• 4 to 5 sprigs fresh thyme

Liquids & Glaze

• 2 cups beef broth
• ½ cup balsamic vinegar
• 3 tablespoons brown sugar
• 1 ½ cups whole cranberries (fresh or frozen)

Instructions

1. Season the beef: Pat the beef chuck roast dry using paper towels. Generously season all sides with 1 ½ teaspoons salt and 1 teaspoon black pepper to ensure even flavor throughout the meat.
2. Sear the beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, carefully sear the beef roast on all sides until it develops a rich, deep brown crust, about 3-4 minutes per side.
3. Sauté onions: Remove the browned roast from the pot and set aside. In the same pot, add the chopped yellow onion and cook over medium heat until softened and translucent, about 5 minutes.
4. Add garlic: Stir in the minced garlic cloves and cook for about 1 minute until fragrant, taking care not to burn the garlic.
5. Deglaze the pot: Pour in ½ cup balsamic vinegar, scraping the bottom of the pot with a wooden spoon to lift and incorporate the browned bits left from searing the meat and cooking the onions.
6. Add broth and sugar: Stir in 2 cups of beef broth and 3 tablespoons of brown sugar until the sugar dissolves. Return the seared beef roast back to the pot, nestling it into the liquid.
7. Add cranberries, thyme, and carrots: Surround the roast with 1 ½ cups of whole cranberries, 4-5 sprigs of fresh thyme, and optionally add the peeled and halved carrots for added flavor and texture.
8. Braise in the oven: Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (163°C). Allow the beef to slow-braise for 3 to 3.5 hours, or until the meat is tender and easily pulls apart with a fork.
9. Rest the roast: Remove the Dutch oven from the oven and transfer the roast to a cutting board. Let it rest uncovered for 10 minutes to allow the juices to redistribute.
10. Finish the glaze: Skim any excess fat from the surface of the braising liquid in the pot. Place the pot on the stovetop over medium heat and simmer the sauce until it thickens slightly, intensifying the cranberry balsamic glaze.
11. Serve: Slice or shred the beef roast and serve it with the warm cranberry balsamic glaze spooned generously over the top. Enjoy this comforting and flavorful meal!

Notes

• For more tenderness, use a fork to shred the beef instead of slicing.
• Carrots are optional but add a lovely sweetness and texture contrast.
• The glaze can be thickened further by simmering uncovered for longer if desired.
• Fresh or frozen cranberries work equally well in this recipe.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Keywords: Slow Braised Beef, Cranberry Balsamic Glaze, Beef Chuck Roast, Dutch Oven Recipe, Comfort Food, Oven Braised Beef, Holiday Roast