Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a hearty and flavorful dish perfect for cozy dinners. The beef chuck roast is slow-cooked until tender, infused with savory herbs and a tangy-sweet glaze made from balsamic vinegar, brown sugar, and fresh cranberries. The addition of carrots and fresh thyme enhances the aroma and taste, creating a well-rounded, comforting meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Total Time: 3 hours 15 minutes to 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- 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
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
Glaze and Braising Liquid
- 2 cups beef broth
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
Herbs and Vegetables
- 4 to 5 sprigs fresh thyme
- 4 carrots, peeled and halved (optional)
Instructions
- Prepare the Beef: Pat the beef chuck roast dry and season evenly with salt and black pepper. This ensures the meat is well-flavored and helps create a nice crust.
- Sear the Roast: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, sear the beef on all sides until a deep brown crust forms, about 4-5 minutes per side. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook over medium heat for 3-4 minutes until softened and fragrant, scraping up any browned bits from the bottom to add flavor.
- Add Liquids and Glaze Ingredients: Pour in the beef broth, balsamic vinegar, and brown sugar. Stir to combine and let simmer gently for 2-3 minutes to meld the flavors and slightly thicken the glaze.
- Add Cranberries, Herbs, and Vegetables: Stir in the whole cranberries, fresh thyme sprigs, and optionally the carrot halves. Place the seared roast back into the pot, nestling it in the liquid and vegetables.
- Braise the Beef: Cover the pot with a tight-fitting lid and reduce heat to low. Let the roast cook slowly for 3 to 4 hours, turning occasionally, until the beef is fork-tender and infused with the rich glaze flavors.
- Finish and Serve: Once cooked, remove the roast and vegetables from the pot. Discard thyme sprigs. If desired, simmer the remaining liquid uncovered over medium heat to reduce it further into a thick glaze. Slice the roast and drizzle with the cranberry balsamic sauce before serving.
Notes
- Use fresh or frozen cranberries; no need to thaw before cooking.
- For extra depth, sear the carrots along with the beef before braising.
- Leftover cooked beef can be shredded and used in sandwiches or salads.
- Adjust brown sugar amount to taste for sweetness balance.
- Serve with mashed potatoes or crusty bread to soak up the glaze.
Keywords: beef roast, slow braised beef, cranberry balsamic glaze, comfort food, fall recipes, holiday roast