Description
This slow-braised beef roast is a comforting and flavorful dish featuring a tender beef chuck roast cooked low and slow in a savory broth, then finished with a tangy and sweet cranberry balsamic glaze. Perfect for a cozy family dinner, the roast absorbs aromatic herbs and garlic, while the glaze adds a vibrant twist with fresh cranberries, balsamic vinegar, and brown sugar.
Ingredients
Scale
Beef Roast
- 3 to 4 pounds beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Aromatics & Broth
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 4 to 5 sprigs fresh thyme
Cranberry Balsamic Glaze
- ½ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 ½ cups whole cranberries (fresh or frozen)
Optional Vegetables
- 4 carrots, peeled and halved (optional)
Instructions
- Prepare the Beef: Season the beef chuck roast generously with salt and black pepper on all sides to enhance flavor and create a savory crust during searing.
- Sear the Roast: Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the roast and sear it for about 4-5 minutes per side until deeply browned, which locks in juices and develops rich flavor.
- Sauté Aromatics: Remove the seared roast and set aside. In the same pan, add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add Liquids and Herbs: Pour in the beef broth and balsamic vinegar, stirring to deglaze the pan and loosen browned bits. Add the brown sugar and stir until dissolved. Return the roast to the pan along with the fresh thyme sprigs. Optionally, add the peeled and halved carrots around the roast.
- Slow-Braise the Beef: Reduce heat to low, cover the pan, and let the roast cook gently for about 3 to 4 hours, or until the meat is tender and easily shredded with a fork. Maintain a low simmer to avoid drying out.
- Prepare the Cranberry Glaze: Remove the roast and vegetables. Add the whole cranberries to the cooking liquid and increase heat to medium. Let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a glaze consistency.
- Serve: Slice or shred the beef roast, plate it with the braised carrots if used, and spoon the warm cranberry balsamic glaze over the top. Garnish with fresh thyme sprigs if desired for a beautiful presentation.
Notes
- If fresh cranberries are not available, frozen cranberries work just as well; no need to thaw before using.
- For even more tenderness, the roast can be cooked in a slow cooker using the same ingredients and method for 6-8 hours on low.
- Adjust sweetness of the glaze by adding more or less brown sugar according to your preference.
- Serving the roast with creamy mashed potatoes or buttered egg noodles complements the rich flavors perfectly.
