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 a tender beef chuck roast slow-cooked in a savory balsamic and beef broth sauce, complemented by tart cranberries and fresh thyme. Perfect for a comforting family meal, the roast is seared to lock in juices, braised low and slow in the oven, and finished with a glossy, slightly sweet glaze made from the cooking liquids and cranberries.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Braising
- 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
Aromatics and Sauce
- 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
Optional Vegetables
- 4 carrots, peeled and halved (optional)
Instructions
- Season the Beef: Pat the beef chuck roast dry with paper towels, then season all sides evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper to enhance flavor.
- Sear the Roast: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until a deep brown crust forms, about 4-5 minutes per side, which helps lock in juices and develop richness.
- Sauté Onions: Remove the roast and set aside. Add the chopped yellow onion to the Dutch oven 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 ½ cup balsamic vinegar to deglaze, scraping up the browned bits stuck to the bottom of the pot, which adds depth to the sauce.
- Add Broth and Brown Sugar: Stir in 2 cups beef broth and 3 tablespoons brown sugar until combined. This mixture forms the flavorful braising liquid.
- Return Roast to Pot: Place the seared roast back into the Dutch oven, nestling it into the liquid.
- Add Cranberries, Thyme, and Carrots: Scatter 1 ½ cups whole cranberries, 4 to 5 sprigs of fresh thyme, and optional peeled and halved carrots around the roast in the pot.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (163°C). Cook the roast low and slow for 3 to 3.5 hours, until the meat is fork-tender and easily shreds.
- Rest the Meat: Remove the roast from the oven and let it rest uncovered for 10 minutes, allowing the juices to redistribute for maximum tenderness.
- Finish the Sauce: Skim any excess fat from the surface of the braising liquid. If needed, simmer the remaining sauce over medium heat on the stovetop until thickened to a glaze consistency.
- Serve: Slice or shred the rested beef roast and spoon the cranberry balsamic glaze generously over the top for a perfect balance of savory and sweet flavors.
Notes
- For best results, use a well-marbled beef chuck roast to ensure tenderness after braising.
- Fresh or frozen cranberries both work well; if using frozen, no need to thaw beforehand.
- If you prefer a thicker sauce, remove the roast and simmer the sauce longer, or stir in a slurry of cornstarch and water.
- Optional carrots add sweetness and texture; feel free to substitute or add other root vegetables like parsnips or potatoes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in a covered pan with additional broth if needed.
Keywords: slow braised beef roast, cranberry balsamic glaze, beef chuck roast recipe, oven braised beef, hearty beef dinner