Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Introduction

This slow-braised beef roast is tender, flavorful, and complemented by a tangy cranberry balsamic glaze. Perfect for cozy dinners, it combines savory, sweet, and slightly tart elements in one comforting dish.

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 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 for about 1 minute until fragrant.
5. Step 5: Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits stuck to the bottom.
6. Step 6: Add the beef broth and brown sugar, then return the roast to the pot.
7. Step 7: Arrange cranberries, fresh thyme sprigs, and optional carrots around the roast.
8. Step 8: Cover the Dutch oven 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 from the pot and let it rest for 10 minutes.
10. Step 10: Skim excess fat from the sauce, then simmer the sauce on the stovetop until it thickens slightly, if needed.
11. Step 11: Slice or shred the beef and spoon the cranberry balsamic glaze over the top before serving.

Tips & Variations

• For extra depth, add a splash of red wine when deglazing the pot along with balsamic vinegar.
• Substitute fresh cranberries with frozen if fresh are unavailable, no need to thaw.
• Include root vegetables like parsnips or potatoes along with carrots for a heartier meal.
• Make sure to brown the meat well to enhance flavor through the Maillard reaction.

Storage

Store leftover beef and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of broth to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, a chuck roast is ideal for braising, but brisket or shoulder can also work well due to their marbling and connective tissue that break down during slow cooking.

What if I don’t have a Dutch oven?

You can use any oven-safe heavy pot with a lid, or transfer everything to a covered roasting pan tightly sealed with foil for the braising process.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish featuring a tender beef chuck roast slowly cooked with aromatic herbs, fresh cranberries, and a tangy balsamic glaze. Perfect for a cozy dinner, the cranberries add a subtle tartness that beautifully complements the rich, savory meat.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• 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 and Aromatics

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

Liquid 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 and season it evenly on all sides with salt and black pepper to enhance its natural flavors.
2. Sear the roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef on all sides until it develops a rich brown crust, about 3-4 minutes per side, which locks in juices and adds depth of flavor.
3. Sauté onion: Remove the seared roast from the pot and set aside. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes, stirring occasionally.
4. Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
5. Deglaze the pot: Pour in the balsamic vinegar, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits (fond) left from searing, which will enrich the sauce.
6. Add liquids and brown sugar: Stir in the beef broth and brown sugar until combined, then return the beef roast to the pot, nestling it in the liquid.
7. Add cranberries, thyme, and carrots: Arrange whole cranberries, fresh thyme sprigs, and optional carrots around the roast to infuse the dish with aroma and subtle sweetness during cooking.
8. Braise in the oven: Cover the Dutch oven and transfer it to a preheated oven at 325°F (163°C). Slow-braise the beef for 3 to 3.5 hours, or until the meat is fork-tender and shreds easily.
9. Rest the roast: Carefully remove the roast from the oven and let it rest for 10 minutes to allow the juices to redistribute throughout the meat.
10. Prepare the glaze: Skim any excess fat from the surface of the cooking liquid. Place the pot over medium heat and simmer the sauce to reduce and thicken slightly, intensifying the flavors.
11. Serve: Slice or shred the beef and serve it warm with the cranberry balsamic glaze spooned over the top, accompanied by the cooked carrots if desired.

Notes

• For an even deeper flavor, marinate the beef with salt and pepper overnight in the refrigerator.
• Fresh or frozen cranberries can be used; frozen do not require thawing before adding to the pot.
• If you don’t have a Dutch oven, use any oven-safe heavy pot with a lid.
• To make it lower in sugar, reduce the brown sugar amount or substitute with a natural sweetener like honey.
• Leftover beef can be stored in the refrigerator for up to 3 days and reheated gently with extra glaze to keep it moist.

Keywords: beef roast, slow braised beef, cranberry balsamic glaze, Dutch oven recipe, comfort food, holiday roast