Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze combines tender, melt-in-your-mouth beef chuck roast with a tangy and slightly sweet glaze made from balsamic vinegar, brown sugar, and fresh cranberries. Perfect for a hearty family meal, this recipe uses slow oven braising to develop deep flavors and a succulent texture, enhanced by aromatic thyme and optional hearty carrots.
Ingredients
Beef Roast
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Aromatics and Sauce
- 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
- Prepare and Season: Pat the beef chuck roast dry with paper towels to remove excess moisture, then season it evenly all over with salt and black pepper to enhance the flavor.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the roast on all sides until it develops a rich brown crust, about 3-4 minutes per side. This step locks in the juices and adds depth to the flavor.
- Sauté Onions: Remove the beef roast and set aside. Add chopped onion to the Dutch oven and sauté until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Deglaze the Pot: Pour in the balsamic vinegar to deglaze, scraping up browned bits stuck to the bottom of the pot with a wooden spoon. These bits add extra flavor to the sauce.
- Add Broth and Sugar: Stir in the beef broth and brown sugar to combine, then return the seared roast back to the pot, nestling it into the liquid.
- Add Cranberries, Thyme, and Carrots: Arrange the cranberries, fresh thyme sprigs, and optional peeled halved carrots around the roast, distributing evenly.
- Braise in Oven: Cover the Dutch oven with a lid and place it in a preheated oven at 325°F (163°C). Braise the roast for 3 to 3.5 hours, or until the beef is tender enough to shred easily with a fork.
- Rest the Meat: Remove the Dutch oven from the oven and carefully take out the roast. Let it rest on a cutting board for about 10 minutes to allow the juices to redistribute.
- Thicken the Glaze: Skim any excess fat from the braising liquid. If needed, place the pot over medium heat on the stovetop and simmer the sauce to reduce and thicken to your desired consistency.
- Serve: Slice or shred the braised beef and spoon the cranberry balsamic glaze generously over the top for a savory, sweet, and tangy finish.
Notes
- Use fresh or frozen cranberries according to availability; both work well.
- For a more intense flavor, marinate the beef roast with salt and pepper a few hours or overnight before cooking.
- If you don’t have a Dutch oven, use any heavy, oven-safe pot with a tight-fitting lid.
- You can add other root vegetables like parsnips or potatoes as alternatives or additions to carrots.
- Make sure to let the meat rest after cooking to keep it juicy.
