Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

Introduction

Rich, comforting, and bursting with bold seasonal flavors, this Slow-Braised Beef Roast with Cranberry Balsamic Glaze is the perfect centerpiece for a cozy dinner or holiday meal. Tender beef chuck roast meets a tangy-sweet glaze that brings elegance and warmth to your table.

Ingredients

• 3 to 4 pounds beef chuck roast
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 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
• 4 carrots, peeled and halved (optional)

Instructions

1. Step 1: Pat the beef roast dry and season generously with salt and black pepper.
2. Step 2: In a Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned to create a flavorful crust.
3. Step 3: Remove the roast and set aside. In the same pot, sauté the chopped onion until softened, about 5 minutes.
4. Step 4: Add the garlic and cook until fragrant, about 1 minute.
5. Step 5: Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom.
6. Step 6: Stir in the beef broth and brown sugar, then return the roast to the pot.
7. Step 7: Scatter the cranberries around the roast, add thyme sprigs, and place the optional carrots alongside.
8. Step 8: Cover and transfer the Dutch oven to a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours, or until the beef is fork-tender.
9. Step 9: Remove the roast and let it rest for 10 minutes before slicing or shredding.
10. Step 10: Skim excess fat from the sauce and simmer it on the stovetop to thicken slightly if desired.
11. Step 11: Serve the beef with the cranberry balsamic glaze spooned generously over the top.

Tips & Variations

• Use frozen cranberries directly—no need to thaw before cooking.
• Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to the sauce if you prefer a thicker glaze.
• For a veggie boost, include carrots or other root vegetables in the braising pot.
• Make this recipe in a slow cooker by searing and sautéing first, then cooking on low for 8 hours or high for 5 hours.

Storage

Allow the roast to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days, as the flavors deepen over time. For longer storage, freeze for up to 3 months and thaw overnight in the refrigerator. Reheat gently on the stovetop or oven with a splash of beef broth to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this roast in a slow cooker?

Yes, after searing the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 8 hours or high for 5 hours until the meat is tender and falling apart.

Do I have to use fresh cranberries?

No, frozen cranberries can be used directly without thawing. Dried cranberries work too but will make the glaze sweeter and less tart.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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★★★★★

4.7 from 94 reviews

Rich, comforting, and bursting with bold, seasonal flavor — this Slow-Braised Beef Roast with Cranberry Balsamic Glaze is the perfect centerpiece for a cozy dinner or holiday meal. Featuring fork-tender beef chuck roast slow-braised to perfection, complemented by a tangy-sweet cranberry balsamic glaze, this recipe delivers elegance and warmth to your table. Ideal for fall and winter, it’s a hearty dish designed to impress yet simple enough for any home cook.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 6 to 8 servings 1x
• Category: Dinner
• Method: Braising
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 to 4 pounds beef chuck roast
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 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 Ingredients

• 4 carrots, peeled and halved

Instructions

1. Sear the Roast: Pat the beef roast dry and season it generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat, and sear the roast on all sides until it develops a deep brown crust. This step locks in flavor and adds complexity to the final dish.
2. Build the Flavor Base: Remove the roast and set it aside. In the same pot, sauté the chopped onion over medium heat until softened and translucent. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
3. Add the Braising Liquid: Pour the balsamic vinegar into the pot to deglaze, scraping up all the browned bits stuck to the bottom. Stir in the beef broth and brown sugar until combined. Return the seared roast to the pot, nestling it into the liquid.
4. Add Cranberries and Herbs: Scatter the whole cranberries evenly over and around the roast. Add the sprigs of fresh thyme and the optional halved carrots, distributing them within the braising liquid to absorb flavors.
5. Slow Braise to Tenderness: Cover the Dutch oven tightly with its lid and transfer it to a preheated oven set to 325°F (163°C). Allow the beef to braise slowly for 3 to 3.5 hours until it becomes fork-tender and succulent.
6. Finish and Serve: Carefully remove the Dutch oven from the oven and take out the roast, letting it rest for 10 minutes to allow juices to redistribute. Skim off any excess fat from the sauce, then simmer the sauce on the stovetop briefly to thicken if desired. Slice or shred the beef and generously spoon the warm cranberry balsamic glaze over the top before serving.

Notes

• For a thicker glaze, simmer the sauce on the stovetop after cooking or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
• The roast tastes even better the next day, making it ideal for meal prep.
• Frozen cranberries can be used straight from the freezer without thawing; dried cranberries will alter the tartness and sweetness balance.
• You can prepare this recipe in a slow cooker by searing the beef and sautéing the aromatics first, then transferring all ingredients to the slow cooker. Cook on low for 8 hours or high for 5 hours.
• Pair with classic sides like mashed potatoes, roasted root vegetables, or garlic green beans for a complete meal.

Keywords: easy dinner, holiday roast, beef chuck recipe, cranberry glaze, fall dinner ideas