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Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://annakocht.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze-recipe/