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 elegant yet comforting dish ideal for family dinners or special occasions.

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 black pepper.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until it develops a deep brown crust.
3. Step 3: Remove the roast from the pot and sauté the chopped onion in the same pot until softened.
4. Step 4: Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Step 5: Deglaze the pot by adding the balsamic vinegar, scraping up any browned bits from the bottom.
6. Step 6: Stir in the beef broth and brown sugar, then return the roast to the pot.
7. Step 7: Add the cranberries, fresh thyme sprigs, and optional carrots around the roast.
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 to retain juices.
10. Step 10: Skim any fat from the remaining sauce and simmer it on the stove to thicken if necessary.
11. Step 11: Slice or shred the beef and serve it with the cranberry balsamic glaze.

Tips & Variations

• For extra depth, add a splash of red wine when deglazing the pot with balsamic vinegar.
• If fresh cranberries aren’t available, frozen work just as well—no need to thaw before adding.
• Substitute thyme with rosemary for a slightly different herbal note.
• Serve alongside creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the beef. The glaze thickens when chilled; add a splash of broth or water when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, other braising cuts like brisket or short ribs will also work well, but cooking times may vary slightly depending on the cut and size.

Is it necessary to brown the beef before braising?

Browning the beef adds rich flavor and helps develop a beautiful crust, but if you’re short on time, you can skip this step. The roast will still be tender but might have a less intense flavor.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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4.6 from 77 reviews

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a hearty and flavorful dish perfect for comforting dinners. Tender beef chuck roast is seared and then slow-cooked in a rich mixture of balsamic vinegar, beef broth, brown sugar, and fresh cranberries, creating a tangy and slightly sweet glaze with an aromatic boost from fresh thyme. Served with savory carrots, this roast offers a perfect balance of savory and fruity flavors in every bite.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

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

Vegetables and Aromatics

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

Liquids and 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 with paper towels. Generously season it on all sides with 1 ½ teaspoons salt and 1 teaspoon black pepper to enhance flavor.
2. Sear the Roast: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, sear the roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. This step locks in juices and adds rich flavor.
3. Sauté Onions: Remove the seared roast and set aside. In the same pot, add the chopped onion and sauté over medium heat until softened and translucent, about 5-7 minutes.
4. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
5. Deglaze with Balsamic Vinegar: Pour in the ½ cup balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom, adding depth of flavor to the sauce.
6. Add Broth and Brown Sugar: Stir in 2 cups beef broth and 3 tablespoons brown sugar until the sugar dissolves. Return the roast to the pot, nestling it into the liquid.
7. Add Cranberries, Thyme, and Carrots: Scatter the 1 ½ cups whole cranberries, fresh thyme sprigs, and optional peeled halved carrots around the roast for a fragrant and colorful presentation.
8. Braise in the Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven set to 325°F (163°C). Cook the roast low and slow for 3 to 3.5 hours, or until the beef is fork-tender and easily shredded.
9. Rest the Roast: Carefully remove the roast from the pot and let it rest on a cutting board for 10 minutes. This rest helps redistribute juices and makes slicing easier.
10. Thicken the Glaze: Skim off any excess fat from the cooking liquid. Return the liquid to the stovetop and simmer gently to reduce and thicken the glaze to your preferred consistency.
11. Serve: Slice or shred the beef roast and serve it warm, generously drizzled with the tangy cranberry balsamic glaze and accompanied by the braised carrots if used.

Notes

• Use fresh or frozen cranberries interchangeably; frozen cranberries do not need to be thawed before adding.
• If you don’t have a Dutch oven, use a heavy, oven-safe pot with a tight-fitting lid.
• For extra flavor, marinate the beef with salt and pepper an hour before cooking if time allows.
• To make the sauce thicker, continue simmering uncovered until it coats the back of a spoon.
• This recipe pairs well with creamy mashed potatoes or buttered egg noodles.

Keywords: slow-braised beef roast, cranberry balsamic glaze, beef chuck roast recipe, oven-braised beef, savory beef roast, holiday beef recipe