Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish perfect for a hearty dinner. The beef chuck roast is seared to lock in juices, then slow-braised in a rich sauce made with balsamic vinegar, brown sugar, fresh cranberries, and aromatic herbs. The long, slow cooking process makes the meat tender and juicy, while the tangy-sweet glaze adds a vibrant finish. Optional carrots add a subtle sweetness and texture contrast, making this meal both nourishing and elegant.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main 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
- Season the beef: Pat the beef chuck roast dry with paper towels to ensure a good sear. Season all sides evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper to enhance the meat’s natural flavors.
- Sear the beef: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once hot, add the beef roast and sear it on all sides until it develops a deep brown crust. This locks in juices and adds flavor.
- Sauté the onion: Remove the seared roast from the pot and set aside. Add the chopped yellow onion to the Dutch oven and cook until softened and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Deglaze the pot: Pour in ½ cup balsamic vinegar, scraping the bottom of the pot with a wooden spoon to lift up any browned bits left from searing. These add depth of flavor to the sauce.
- Add liquids and sugar: Add 2 cups beef broth and 3 tablespoons brown sugar to the pot, stirring to combine the glaze. Return the beef roast to the pot, nestling it into the liquid.
- Add cranberries, thyme, and carrots: Scatter 1 ½ cups whole cranberries and 4 to 5 sprigs of fresh thyme around the roast. If using, arrange the peeled and halved carrots around the meat as well.
- Braise in oven: Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (163°C). Let the beef cook slowly for 3 to 3.5 hours, until it is fork-tender and easily shredded.
- Rest the beef: Remove the roast from the oven and let it rest uncovered for 10 minutes. This helps redistribute the juices in the meat for maximum tenderness.
- Prepare the glaze: Skim off any fat that has risen to the surface of the sauce. Place the Dutch oven back on the stovetop and simmer the sauce to thicken it if needed, stirring occasionally.
- Serve: Slice or shred the beef roast and serve it with the warm cranberry balsamic glaze spooned generously over the top. Enjoy with the softened carrots and sides of your choice.
Notes
- For an extra depth of flavor, marinate the beef with salt and pepper a few hours before cooking or overnight in the fridge.
- Fresh or frozen cranberries work equally well in this recipe.
- If you prefer a thicker glaze, you can reduce the sauce further on the stovetop or add a small slurry of cornstarch and water.
- Leftovers keep well refrigerated for up to 3 days and make excellent sandwiches or stew additions.
- Adjust the sweetness by tweaking the amount of brown sugar according to your taste preference.
Keywords: beef roast, slow-braised beef, cranberry balsamic glaze, comfort food, Dutch oven, autumn recipe, hearty dinner
