Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
