Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Slow-braised beef roast is a comfort food that brings warmth and joy to any meal. The tender beef, cooked low and slow, absorbs a delicious blend of flavors from wholesome ingredients, making it a favorite for many. When paired with a cranberry balsamic glaze, this dish transforms into something special. The sweetness of the cranberries and the tang of balsamic vinegar perfectly complement the savory beef, creating a balance that will satisfy your taste buds.

Why Make This Recipe

There are several reasons to make this slow-braised beef roast. First, it is incredibly easy to prepare. You can start the cooking process and then let the oven do the work for hours, filling your home with a mouthwatering aroma. Second, this dish is versatile and can be served for a family dinner, holiday gathering, or special occasion. Each bite will impress your guests and leave them wanting more.

Moreover, slow-braising allows tough cuts of meat, like the beef chuck roast, to become tender and flavorful. This process breaks down tough fibers and infuses the meat with the rich flavors of the glaze. The dish is also a great source of protein and comes with added nutrients from the vegetables.

Finally, the leftovers (if there are any) make for delicious meals throughout the week. You can use shredded beef for sandwiches, salads, or tacos. Investing a little time in this recipe pays off with delightful meals for days.

How to Make Slow-Braised Beef Roast with Cranberry Balsamic Glaze

To make this delicious slow-braised beef roast, follow these simple instructions. Get your ingredients ready, and let’s start cooking!

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)

Directions

1. Prepare the Beef: Pat the beef roast dry with paper towels. Sprinkle it evenly with salt and black pepper, which will help enhance its flavor.

2. Sear the Beef: In a Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef roast. Sear the meat on all sides until it is nicely browned. This step locks in flavors and gives a nice texture to the roast.

3. Sauté the Onion: After removing the roast from the pot, add the chopped onion. Sauté the onion until it softens, which usually takes about 5 minutes.

4. Add Garlic: Stir in the minced garlic and cook for about 1 minute until you can smell its fragrant aroma. Be careful not to burn the garlic as it can turn bitter.

5. Deglaze the Pot: Pour in the balsamic vinegar, scraping up any browned bits stuck to the bottom of the pot. These bits add flavor to your sauce.

6. Mix in Broth and Sugar: Add the beef broth and brown sugar to the pot, stirring well to combine. Bring this mixture to a slight simmer.

7. Return the Roast: Place the seared beef roast back into the pot. This allows the meat to soak up all the flavors from the sauce.

8. Add Fruits and Herbs: Add the cranberries and fresh thyme sprigs around the roast. If you’re using carrots, you can add them now too. They will become sweet and tender while cooking.

9. Braise the Roast: Cover the pot with a lid and transfer it to a preheated oven set at 325°F (163°C). Cook for 3 to 3.5 hours, or until the beef is fork-tender.

10. Rest the Roast: Once cooking is complete, carefully remove the roast from the oven. Let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute for luscious bites.

11. Prepare the Sauce: Skim the fat from the sauce that has formed in the pot. If the sauce is too thin, simmer it on the stove for a few minutes until it thickens.

12. Serve: Slice or shred the beef and serve it topped with the balsamic cranberry glaze. This adds a vibrant color and flavor to the dish.

How to Serve Slow-Braised Beef Roast

This slow-braised beef roast pairs well with various side dishes. Here are some ideas for serving:

• Mashed Potatoes: Creamy mashed potatoes provide a great base to soak up the sauce.
• Roasted Vegetables: Seasonal roasted veggies like Brussels sprouts, green beans, or sweet potatoes complement the dish well.
• Rice or Quinoa: A serving of rice or quinoa can absorb the rich flavors from the glaze.
• Crusty Bread: Serve it alongside crusty bread to create a perfect bite of beef with glaze.

Arrange the beef and sides on a large platter for family-style serving, or plate individual portions for a finer dining experience. Garnish with fresh thyme for an appealing presentation.

How to Store Slow-Braised Beef Roast

If you have leftovers (and this is likely, as the roast can be quite substantial), follow these storage tips:

• Refrigeration: Allow the beef roast to cool slightly. Place it in an airtight container with the glaze. It will stay fresh in the refrigerator for 3 to 4 days.

• Freezing: For longer storage, you can freeze the leftovers. Wrap the roast tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

• Reheating: To reheat, place the beef and sauce in a pot over low heat until warmed through. Avoid microwaving, as it can dry out the meat.

Tips to Make Slow-Braised Beef Roast

Here are a few tips to ensure your slow-braised beef roast comes out perfectly:

• Brown Your Meat: Searing the roast is essential for flavor. Don’t skip this step.
• Adjust the Sweetness: If you prefer a sweeter glaze, add more brown sugar or cranberries to taste.
• Use High-Quality Ingredients: Fresh herbs, good quality beef, and homemade or low-sodium broth will enhance the dish’s flavor.
• Check for Tenderness: Cooking time can vary slightly based on your oven and roast size. Check for tenderness toward the end of cooking.

Variation

Feel free to experiment with this recipe to suit your taste. Here are a couple of variations:

• Add Other Vegetables: In addition to carrots, consider adding parsnips or potatoes for added flavor and nutrition.
• Spicy Kick: You can add a pinch of red pepper flakes to the garlic for a hint of heat.

FAQs

1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but cooking times may vary since they have different textures.

2. Is it necessary to use fresh cranberries?
Not at all! Fresh or frozen cranberries work equally well in this recipe, so you can use whatever you have on hand.

3. How do I know when the beef is done?
The beef roast is ready when it is fork-tender. You should be able to easily shred it with a fork.

Enjoy your Slow-Braised Beef Roast with Cranberry Balsamic Glaze! This dish is sure to become a family favorite, bringing joy to your table for many meals to come.

Slow-Braised Beef Roast with Cranberry Balsamic Glaze

A tender slow-braised beef roast infused with a delightful cranberry balsamic glaze, perfect for family dinners or special occasions.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 to 4 pounds beef chuck roast A marbled cut suitable for braising.
• 1 ½ teaspoons salt For seasoning.
• 1 teaspoon black pepper Freshly ground for best flavor.
• 2 tablespoons olive oil For searing.
• 1 large yellow onion, chopped Adds sweetness and depth.
• 4 cloves garlic, minced Fresh minced garlic for flavor.
• 2 cups beef broth Low sodium recommended.
• ½ cup balsamic vinegar For acidity and depth of flavor.
• 3 tablespoons brown sugar To balance the tartness of the cranberries.
• 1 ½ cups whole cranberries Fresh or frozen will work.
• 4 to 5 sprigs fresh thyme For added herbal flavor.
• 4 medium carrots, peeled and halved Optional but adds sweetness.

Method

 

Preparation

1. Pat the beef roast dry with paper towels. Sprinkle it evenly with salt and black pepper.
2. In a Dutch oven, heat the olive oil over medium-high heat. Once hot, add the beef roast and sear on all sides until nicely browned.
3. Remove the roast from the pot, and sauté the chopped onion until softened, about 5 minutes.
4. Stir in the minced garlic and cook for about 1 minute.
5. Pour in the balsamic vinegar, scraping up any browned bits from the bottom.
6. Add the beef broth and brown sugar, stirring to combine. Bring to a slight simmer.
7. Return the seared beef roast to the pot, allowing it to soak up the flavors.
8. Add cranberries and fresh thyme around the roast. If using, add the halved carrots now.
9. Cover and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours, until fork-tender.
10. Once done, let the roast rest for 10 minutes before slicing.
11. Skim fat from the sauce and thicken it if too thin.
12. Slice or shred the beef and serve with the glaze.

Serving Suggestions

1. Serve with sides like creamy mashed potatoes, roasted vegetables, rice or quinoa, and crusty bread.

Notes

Store leftovers in an airtight container for 3 to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently to avoid drying out the meat.