Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
