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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://dinewithdylan.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze-recipe/