Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a hearty and flavorful dish perfect for comforting dinners. The beef chuck roast is seasoned and seared to lock in juices, then slow-braised with aromatic garlic, onion, fresh thyme, and a rich balsamic vinegar and cranberry glaze. The result is a tender, fall-apart roast with a tangy-sweet sauce that complements the savory beef beautifully. Optional carrots can be added for extra nutrition and color, making it a complete and satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
For Braising and Sauce
- 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
- 4 carrots, peeled and halved
Instructions
- Prep the Beef: Pat the beef chuck roast dry with paper towels. Season all sides evenly with 1½ teaspoons salt and 1 teaspoon black pepper to enhance the flavor.
- Sear the Roast: Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the roast and sear it for about 4-5 minutes per side until it develops a rich, brown crust. This step locks in the juices and adds depth of flavor.
- Sauté Aromatics: Remove the roast temporarily, reduce heat to medium, and add the chopped onion to the pot. Sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Build Sauce: Pour in 2 cups beef broth and ½ cup balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom. Stir in 3 tablespoons brown sugar until dissolved.
- Add Cranberries and Herbs: Stir in 1½ cups whole cranberries and nestle 4-5 sprigs of fresh thyme into the sauce. Return the seared roast to the pot, placing it on top of the aromatics and sauce.
- Add Carrots (Optional): If using, add 4 peeled and halved carrots around the roast in the pot for a tasty vegetable complement.
- Slow-Braise: Cover the pot with a lid and reduce heat to low. Let the roast braise gently for 3 to 4 hours, or until the meat is tender and easily shredded with a fork. The slow cooking in balsamic and cranberry-infused liquid will create a rich glaze.
- Finish and Serve: Once cooked, remove the roast and vegetables. Discard thyme sprigs, and reduce the cooking liquid over medium heat if necessary until thickened to a glaze consistency. Serve the beef sliced or shredded with the cranberry balsamic glaze spooned over the top for a delicious, comforting meal.
Notes
- For best results, use a well-marbled beef chuck roast to ensure tender, juicy meat after braising.
- You can substitute fresh cranberries with frozen if fresh are not available; no need to thaw before adding.
- Adjust the balsamic vinegar and brown sugar quantities slightly to balance the tartness of cranberries to your taste preference.
- Leftovers keep well refrigerated for 3-4 days and taste great reheated.
- This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the glaze.
Keywords: slow braised beef, beef chuck roast recipe, cranberry balsamic glaze, holiday roast, comforting beef dinner