Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a hearty and flavorful dish featuring tender beef chuck roast slowly cooked with fresh cranberries, balsamic vinegar, and herbs. The roast is seared for a rich crust, then braised in the oven until meltingly tender. Finished with a tangy-sweet cranberry glaze, this comforting meal is ideal for a special dinner or festive occasion.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
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 roast dry with paper towels and season all over with salt and black pepper to enhance flavor and create a crust when seared.
- Sear the roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef on all sides until a rich brown crust forms, about 3-4 minutes per side. This locks in juices and adds depth of flavor.
- Sauté onion: Remove the beef and set aside. In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned to avoid bitterness.
- Deglaze the pot: Pour in the balsamic vinegar while scraping the bottom of the pot to loosen and incorporate browned bits from searing into the sauce.
- Add broth and sugar: Stir in the beef broth and brown sugar until sugar dissolves. Return the beef roast to the pot.
- Add cranberries, thyme, and carrots: Scatter the cranberries and thyme sprigs around the roast. Add the carrots if using, arranging evenly.
- Braise the roast: 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 tender and easily pulls apart with a fork.
- Rest the meat: Remove the roast from the oven and let it rest uncovered for 10 minutes to allow juices to redistribute.
- Finish the glaze: Skim any fat from the surface of the cooking liquid and simmer the sauce on the stovetop until slightly thickened to a glaze consistency.
- Serve: Slice or shred the beef roast and spoon the warm cranberry balsamic glaze over the top for a savory, sweet finish.
Notes
- If fresh cranberries aren't in season, use frozen cranberries directly without thawing.
- The carrots are optional but add color and sweetness to the dish.
- Use a heavy-bottomed Dutch oven or oven-safe pot for even heat distribution during braising.
- Resting the meat after cooking helps retain juicy tenderness.
- The glaze can be thickened by simmering longer or adding a small slurry of cornstarch and water if desired.
