Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
A tender and flavorful slow-braised beef chuck roast cooked to perfection in a Dutch oven and glazed with a tangy cranberry balsamic sauce. This hearty dish combines the richness of slow-cooked beef with the brightness of fresh cranberries and a hint of balsamic vinegar, making it perfect for a comforting family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 3 to 3.5 hours
- Total Time: 3 hours 15 minutes to 3 hours 45 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Sauce and Aromatics
- 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
Optional Vegetables
- 4 carrots, peeled and halved (optional)
Instructions
- Season the Beef: Pat the beef chuck roast dry with paper towels and season it evenly on all sides with the salt and black pepper to enhance flavor.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side, to lock in juices and build flavor.
- Sauté Onions: Remove the roast temporarily from the pot and add the chopped onion. Cook until the onions become soft and translucent, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Deglaze the Pot: Pour in the balsamic vinegar and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the Dutch oven; these add rich flavor to the sauce.
- Add Broth and Sugar: Stir in the beef broth and brown sugar, mixing well until sugar dissolves. Return the seared roast to the pot, nestling it into the liquid.
- Add Cranberries and Herbs: Scatter the fresh cranberries, thyme sprigs, and optional peeled halved carrots around the roast for added flavor and texture.
- Braise in Oven: Cover the Dutch oven and place it in a preheated oven at 325°F (163°C). Let the roast cook slowly for 3 to 3.5 hours until it’s fork-tender and infused with the cranberry balsamic flavors.
- Rest the Meat: Remove the roast from the oven and let it rest for 10 minutes, allowing the juices to redistribute and keep the meat moist.
- Finish the Sauce: Skim off any excess fat from the surface of the cooking liquid. Then simmer the sauce over medium heat on the stovetop to reduce and thicken it to a glaze-like consistency if desired.
- Serve: Slice or shred the beef roast and spoon the thickened cranberry balsamic glaze generously over the top. Serve warm with the carrots and pan sauce on the side.
Notes
- Using a Dutch oven is key to even heat distribution during braising.
- If cranberries are frozen, there’s no need to thaw before adding.
- The carrots are optional but add a nice sweetness and texture to the dish.
- Leftover roast can be shredded for sandwiches or tacos the next day.
- Make sure to let the meat rest to keep it juicy before slicing.
- For a thicker glaze, reduce the sauce more on the stovetop to your desired consistency.
Keywords: beef roast, slow-braised beef, cranberry balsamic glaze, Dutch oven, comfort food, braised beef, holiday recipe
