Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
A tender and flavorful slow-braised beef chuck roast cooked with a tangy cranberry balsamic glaze, infused with fresh thyme and served alongside tender carrots for a comforting and elegant main course.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
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
Liquid and Glaze
- 2 cups beef broth
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
Instructions
- Season the Beef: Pat the beef roast dry with paper towels and season all over with salt and black pepper to enhance the 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 it develops a rich brown crust, about 3 to 4 minutes per side.
- Sauté Onions: Remove the roast and set aside. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant but not browned.
- Deglaze the Pot: Pour in the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to loosen and dissolve the browned bits for added flavor.
- Add Broth and Sugar: Stir in the beef broth and brown sugar, mixing well to combine. Return the seared roast to the pot.
- Add Cranberries, Thyme, and Carrots: Scatter the cranberries, thyme sprigs, and optional carrots around the roast in the pot.
- Braise in Oven: Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours until the beef is tender and easily pulls apart.
- Rest the Roast: Remove the roast from the pot and let it rest for 10 minutes to allow the juices to redistribute.
- Prepare the Glaze: Skim any excess fat from the sauce left in the pot. Simmer the sauce on the stovetop for several minutes until it thickens to a glaze consistency.
- Serve: Slice or shred the beef and serve with the cranberry balsamic glaze spooned generously over the top.
Notes
- Use fresh or frozen cranberries based on availability; frozen work well and add brightness.
- For a deeper flavor, sear the beef in batches if your pot is crowded to ensure good browning.
- If you prefer a thicker sauce, mix a teaspoon of cornstarch with cold water and stir it into the simmering glaze until desired thickness is reached.
- Carrots are optional but add a nice sweetness and texture to complement the tart glaze.
- Letting the roast rest before slicing helps keep it juicy and tender.
