Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
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.
- 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
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. Evenly season all sides of the roast with salt and black pepper to enhance the meat’s flavor.
- 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.
- 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.
- 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 and scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits from searing.
- 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.
- Add cranberries, thyme, and carrots: Scatter the cranberries, fresh thyme sprigs, and optional carrots around the roast to infuse their flavors during braising.
- 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.
- 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.
- 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.
- 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
