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