Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 121 reviews
  • Author: Olivia
  • 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

Description

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish perfect for special gatherings or cozy dinners. The beef chuck roast is seared to lock in juices, then slowly braised in a rich mixture of beef broth, balsamic vinegar, and fresh cranberries, which add a tangy sweetness. Aromatic herbs and vegetables enhance the savory depth, resulting in tender, succulent meat served alongside a beautifully reduced glaze.

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

Sauce and Glaze

  • 2 cups beef broth
  • ½ cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 ½ cups whole cranberries (fresh or frozen)

Instructions

  1. Season the Roast: Pat the beef chuck roast dry using paper towels, then evenly season all sides with 1 ½ teaspoons of salt and 1 teaspoon of black pepper. This step ensures the meat is flavorful throughout.
  2. Sear the Beef: Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the beef roast and sear it on all sides until a deep brown crust forms, which locks in moisture and creates rich flavor. Remove the roast and set aside.
  3. Sauté Onions: In the same Dutch oven, add the chopped yellow onion. Cook over medium heat until softened and translucent, about 5 minutes, scraping up browned bits for extra flavor.
  4. Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, taking care not to burn it.
  5. Deglaze the Pot: Pour in ½ cup balsamic vinegar to deglaze, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on browned bits which add depth to the sauce.
  6. Add Broth and Sugar: Stir in 2 cups of beef broth and 3 tablespoons of brown sugar until well combined. This mixture will form the base of the braising liquid.
  7. Return Roast and Add Ingredients: Place the seared beef roast back into the pot. Surround it with 1 ½ cups whole cranberries, 4 to 5 sprigs of fresh thyme, and optionally add 4 peeled and halved carrots around the roast for added sweetness and texture.
  8. Braise in Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven set at 325°F (163°C). Braise the roast for 3 to 3.5 hours until the meat is fork-tender and infused with the flavors of the sauce and fruits.
  9. Rest the Meat: Carefully remove the roast from the pot and let it rest on a cutting board for 10 minutes. Resting helps retain juices when slicing.
  10. Finish the Glaze: Skim excess fat from the surface of the sauce in the pot. Place the pot over medium heat and simmer the sauce until it thickens slightly into a glaze to drizzle over the sliced roast before serving.

Notes

  • Using a Dutch oven is ideal for even heat distribution during braising, but a heavy oven-safe pot with a lid will work.
  • Carrots are optional but add a nice balance of sweetness and color to the dish.
  • If fresh cranberries aren’t available, frozen cranberries can be used without thawing.
  • Leftover braising liquid can be strained and refrigerated or frozen as a flavorful gravy base.
  • For a richer sauce, you can swirl in a tablespoon of butter when finishing the glaze.

Find it online: https://oliviadinner.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze-recipe/