Description

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish perfect for a cozy dinner. Tender beef chuck roast is seared and then slow-braised in a rich mixture of beef broth, balsamic vinegar, and sweetened with brown sugar and fresh cranberries. Fresh thyme and optional carrots add depth and freshness. The resulting tender beef pairs beautifully with the tangy-sweet glaze, making it an impressive yet easy-to-make meal.

Ingredients

Scale

Beef Roast and Seasoning

3 to 4 pounds beef chuck roast
1 ½ teaspoons salt
1 teaspoon black pepper

For Searing and Cooking

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

4 carrots, peeled and halved

Instructions

Season the Beef: Pat the beef roast dry with paper towels then season all sides evenly with salt and black pepper to enhance flavor and help develop a crust during searing.
Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Once hot, add the beef roast and sear it on all sides until it forms a golden-brown crust, locking in juices and flavors. Remove the roast and set aside.
Sauté Onions: In the same pot, add the chopped yellow onion and cook over medium heat until softened and translucent, about 5 minutes, scraping up browned bits from the bottom to build flavor.
Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Deglaze the Pot: Pour in the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to loosen the caramelized bits from searing, adding rich flavor to the dish.
Add Liquids and Brown Sugar: Stir in the beef broth and brown sugar until dissolved, creating a slightly sweet and savory cooking liquid.
Return Roast and Add Cranberries and Thyme: Place the seared beef roast back into the pot. Add the cranberries, fresh thyme sprigs, and arrange the optional carrots around the roast.
Braise in Oven: Cover the Dutch oven with a lid and transfer it to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours, or until the beef is fork-tender and easy to shred.
Rest the Roast: Carefully remove the roast from the pot and let it rest for 10 minutes to redistribute the juices before slicing or shredding.
Finish the Glaze: Skim any excess fat off the surface of the cooking liquid. Return the liquid to the stovetop and simmer if needed to thicken into a glaze consistency.
Serve: Slice or shred the beef roast and serve it drizzled with the warmed cranberry balsamic glaze, alongside the cooked carrots if desired.

Notes

Using a Dutch oven or heavy oven-safe pot helps distribute heat evenly during braising.
Fresh or frozen cranberries can be used; no need to thaw frozen berries.
Allowing the roast to rest before slicing retains moisture and tenderness.
Adjust cooking time slightly depending on roast size and oven accuracy.
For deeper flavor, you can add a splash of red wine along with the balsamic vinegar.
This recipe pairs wonderfully with mashed potatoes or creamy polenta.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Slow braised beef roast, cranberry balsamic glaze, beef chuck roast recipe, oven-braised beef, fall dinner recipes