Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Introduction

Slow-braised beef roast with cranberry balsamic glaze is a comforting and flavorful dish perfect for cozy dinners. The tender beef pairs beautifully with a tangy-sweet glaze made from fresh cranberries and balsamic vinegar. This recipe brings warmth and elegance to your table with minimal effort.

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. Add the chopped onion and sauté until softened, about 5 minutes.
4. Step 4: Stir in the minced garlic and cook until fragrant, about 1 minute.
5. Step 5: Deglaze the pot by pouring in 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 the beef for 3 to 3.5 hours until tender.
9. Step 9: Remove the roast and let it rest for 10 minutes before slicing or shredding.
10. Step 10: Skim any excess fat from the cooking liquid. Simmer the sauce on the stove if needed to thicken it.
11. Step 11: Serve the beef slices or shredded meat with the cranberry balsamic glaze spooned over the top.

Tips & Variations

• Use a heavy Dutch oven or oven-safe pot for even heat distribution during braising.
• Substitute fresh thyme with rosemary for a different herbal note.
• For a thicker glaze, simmer the sauce uncovered until it reduces to your preferred consistency.
• Add root vegetables like parsnips or potatoes with the carrots for a fuller meal.
• If fresh cranberries are unavailable, frozen ones work just as well without thawing.

Storage

Store leftover beef and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meat. The sauce can be reheated separately and spooned over the beef before serving.

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 cuts suitable for slow cooking like brisket or pork shoulder can be used, though cooking times may vary slightly.

What can I serve with this slow-braised beef roast?

This dish pairs well with creamy mashed potatoes, roasted vegetables, or buttered egg noodles to soak up the flavorful glaze.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

A rich and tender slow-braised beef chuck roast cooked in a savory and slightly sweet cranberry balsamic glaze. This comforting dish features a harmonious blend of fresh cranberries, balsamic vinegar, and herbs, slowly cooked in the oven to develop deep flavors and melt-in-your-mouth texture, perfect for a satisfying family meal.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 3 to 3.5 hours
• Total Time: 3 hours 20 minutes to 3 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• 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. Evenly season all sides of the roast with salt and black pepper to enhance the meat’s flavor.
2. Sear the beef: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until it develops a rich brown crust, about 3-4 minutes per side. This step locks in juices and adds depth of flavor.
3. Sauté the onion: Remove the browned roast from the pot and set aside. In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
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 and scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits from searing.
6. Add broth and sugar, return roast: Stir in beef broth and brown sugar until combined. Place the seared roast back into the pot, nestling it among the liquid.
7. Add cranberries, thyme, and carrots: Scatter the cranberries, fresh thyme sprigs, and optional carrots around the roast to infuse their flavors during braising.
8. Braise in the oven: Cover the Dutch oven with its lid and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours until the beef is fork-tender and easily pulls apart.
9. Rest the meat: Remove the roast from the oven and let it rest for 10 minutes before slicing or shredding, allowing the juices to redistribute.
10. Thicken the sauce: Skim any fat off the surface of the cooking liquid. Return the pot to the stovetop and simmer the sauce for a few minutes to reduce and thicken as desired.
11. Serve: Slice or shred the beef and spoon the thickened cranberry balsamic glaze over the top. Serve with the braised carrots and enjoy.

Notes

• For extra richness, you can add a splash of red wine when deglazing instead of or along with the balsamic vinegar.
• Fresh or frozen cranberries both work well; if frozen, do not thaw before adding.
• Carrots are optional but add sweetness and texture to the dish.
• Leftover meat is excellent in sandwiches or stews.
• To make this recipe in a slow cooker, sear and sauté on stovetop, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours.

Keywords: slow braised beef roast, cranberry balsamic glaze, oven-braised beef, beef chuck roast recipe, autumn dinner, comfort food