Introduction

This slow-braised beef roast is tender and packed with rich, savory flavor enhanced by a tangy cranberry balsamic glaze. Perfect for a cozy dinner, it combines classic ingredients to create an impressive yet simple meal.

A white bowl holds a rich, slow-cooked dark brown beef roast with visible strands showing its tender texture. Below the beef is a layer of creamy, pale yellow mashed potatoes. Surrounding the beef and mashed potatoes are small orange carrot slices and dark red cranberries mixed in a glossy, dark brown sauce that coats the beef and pools in the bowl. On top of the beef, a heap of shiny whole cranberries is garnished with a small bunch of fresh green thyme, creating a vibrant contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat the beef roast dry and season it evenly with salt and black pepper.
Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, then remove it from the pot.
Step 3: In the same pot, sauté the chopped onion until softened, about 5 minutes.
Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 5: Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom.
Step 6: Add the beef broth and brown sugar, stirring to combine. Return the roast to the pot.
Step 7: Add cranberries, fresh thyme sprigs, and optional carrots around the roast.
Step 8: Cover the Dutch oven and transfer to a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours until the beef is tender.
Step 9: Remove the roast and let it rest for 10 minutes before slicing or shredding.
Step 10: Skim any fat from the cooking liquid, then simmer the sauce on the stove to thicken if desired.
Step 11: Serve the sliced or shredded beef with the cranberry balsamic glaze spooned over the top.

Tips & Variations

For extra depth, add a splash of red wine when deglazing the pot along with the balsamic vinegar.
If fresh thyme isn’t available, 1 teaspoon of dried thyme can be substituted.
Swap cranberries for cherries or pomegranate seeds for a different fruity twist on the glaze.
Include other root vegetables like parsnips or potatoes to bulk up the meal while braising.

Storage

Store leftover roast and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven with a splash of broth to keep the meat moist.

How to Serve

A white plate is filled with a rich, dark brown braised beef roast that has a shiny, tender texture with visible strands of meat. The beef is topped with bright red cranberries and a sprig of fresh green thyme. Underneath the beef, there is a creamy light yellow mashed potato layer, partly covered by the beef and some glossy, orange baby carrots. A thick brown sauce pools around the mashed potatoes and carrots, adding a glossy finish. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like brisket or short ribs work well for braising, though cooking times may vary slightly.

Can I make this recipe in a slow cooker?

Absolutely. Brown the roast and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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★★★★★

4.9 from 741 reviews

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a succulent and flavorful dish where a tender beef chuck roast is seared and then slow-cooked in a rich balsamic and cranberry sauce. Infused with fresh thyme, carrots, and garlic, the roast becomes melt-in-your-mouth tender while the tangy-sweet glaze made from cranberries and balsamic vinegar adds a perfect balance of flavors. Ideal for comforting weekend dinners or special occasions.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 to 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Beef Roast

3 to 4 pounds beef chuck roast
1 ½ teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil

Vegetables & Aromatics

1 large yellow onion, chopped
4 garlic cloves, minced
4 carrots, peeled and halved (optional)
4 to 5 sprigs fresh thyme

Liquid & Glaze

2 cups beef broth
½ cup balsamic vinegar
3 tablespoons brown sugar
1 ½ cups whole cranberries (fresh or frozen)

Instructions

Prepare the Beef: Pat the beef chuck roast dry with paper towels and season it evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper, ensuring a flavorful crust after searing.
Sear the Roast: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once hot, sear the beef on all sides until deeply browned, about 4-5 minutes per side. This creates a rich caramelized surface that enhances the final flavor.
Sauté Onion: Remove the seared roast from the pot and set aside. Add the chopped onion to the now-empty Dutch oven and cook until softened and translucent, about 5 minutes, stirring occasionally.
Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Deglaze Pot: Pour in the ½ cup balsamic vinegar to deglaze the Dutch oven, scraping up all the browned bits stuck to the bottom—the key to a flavorful glaze.
Add Broth and Sugar: Stir in 2 cups beef broth and 3 tablespoons brown sugar to combine, then return the browned roast to the pot, nestling it into the liquid.
Add Cranberries and Herbs: Surround the roast with 1 ½ cups whole cranberries, 4 to 5 sprigs of fresh thyme, and, if using, the peeled and halved carrots for added sweetness and texture.
Braise in Oven: Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (163°C). Cook the roast slowly for 3 to 3.5 hours until it is fork-tender and falling apart.
Rest the Roast: Carefully remove the pot from the oven. Take out the beef roast and let it rest on a cutting board for 10 minutes to retain its juices.
Thicken the Glaze: Skim any excess fat from the sauce still in the pot. Place the pot back on the stovetop over medium heat and simmer the sauce until it thickens to a glossy glaze, stirring occasionally.
Serve: Slice or shred the rested beef roast and serve it hot with the cranberry balsamic glaze generously spooned over the top for a rich, sweet, and savory finish.

Notes

Use fresh or frozen cranberries; no need to thaw if frozen.
Carrots are optional but add a nice sweetness and texture contrast.
For extra depth, you can add a splash of red wine while deglazing instead of part of the beef broth.
Leftover beef and glaze make excellent sandwiches or tacos.
Make sure to rest the meat to keep it juicy when sliced.

Keywords: beef roast, slow braised beef, balsamic glaze, cranberry sauce, Dutch oven roast, tender beef, comfort food, fall recipes, holiday roast