Dinner

Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

ByCharlotte Montgomery December 22, 2025December 22, 2025

Introduction

This slow-braised beef roast is tender, flavorful, and perfect for a comforting meal. The cranberry balsamic glaze adds a tangy sweetness that beautifully complements the rich beef. It’s an impressive yet easy dish to prepare for family dinners or special occasions.

The image shows a dish in a white bowl on a white marbled surface featuring a large piece of dark brown, tender shredded beef placed on top of a bed of creamy pale yellow mashed potatoes. Around the beef and mashed potatoes, there are small orange carrot slices and deep red cranberries with a glossy sauce covering the beef and pooling slightly around the mashed potatoes. On top of the beef, there is a generous layer of shiny, dark red whole cranberries mixed in a thick sauce, garnished with fresh green thyme sprigs. 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 it develops a deep brown crust, then remove it from the pot.
Step 3: Add the chopped onion to the pot and sauté until softened, about 5 minutes.
Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 5: Deglaze the pot by pouring in the balsamic vinegar, scraping the bottom to loosen browned bits.
Step 6: Stir in the beef broth and brown sugar, then return the roast to the pot.
Step 7: Add whole cranberries, fresh thyme sprigs, and carrots (if using) around the roast.
Step 8: Cover the Dutch oven and transfer it 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 from the pot and let it rest for 10 minutes to retain juices.
Step 10: Skim off excess fat from the sauce. Simmer the sauce on the stove to thicken if needed.
Step 11: Slice or shred the beef and serve it topped with the cranberry balsamic glaze.

Tips & Variations

For extra depth, add a splash of red wine when deglazing with balsamic vinegar.
Substitute fresh thyme with rosemary if preferred.
Use frozen cranberries when fresh are out of season; no need to thaw before adding.
Add root vegetables like parsnips or potatoes around the roast for a one-pot meal.

Storage

Store leftover beef and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the oven to keep the meat tender. The glaze may thicken when cold; stir in a splash of beef broth or water when reheating to loosen it.

How to Serve

A white plate holds a rich, dark brown piece of braised meat with a glossy sauce covering the large, tender cut, showing texture from slow cooking. Underneath the meat is a creamy light yellow layer of mashed potatoes that look smooth and soft. Around the mashed potatoes and meat are bright orange baby carrots partially submerged in a thick brown sauce. The dish is topped with shiny, deep red cranberries and small sprigs of fresh green thyme, adding color contrast and freshness. The entire scene is set on a white marbled texture surface. 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 for this recipe?

Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, but you can also use brisket or a round roast. Keep in mind cooking times may vary slightly.

Is it necessary to sear the beef before braising?

Searing the beef adds flavor through caramelization and helps develop a rich, savory crust. While you can skip this step, searing improves the overall taste of the dish.