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Slow-Braised Beef Roast

Irresistibly Tender Slow-Braised Beef Roast with Glaze

This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a tender delight, perfect for impressing guests and easy one-pot cleanup.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 55 minutes
Course Easy Dinners
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Roast

  • 3-4 pounds Beef chuck roast the ideal cut for slow braising that becomes incredibly tender
  • 1.5 teaspoons Salt essential for enhancing the rich flavor of the beef
  • 1 teaspoon Black pepper for a hint of heat that complements the roast

For the Sauté

  • 2 tablespoons Olive oil used for searing the meat to lock in juices and flavor
  • 1 large Yellow onion chopped, adds a sweet base flavor to the dish
  • 4 Garlic cloves minced, infusing the roast with aromatic goodness

For the Glaze

  • 2 cups Beef broth provides a savory depth to the braising liquid
  • 0.5 cup Balsamic vinegar this key ingredient creates the signature tangy-sweet glaze
  • 3 tablespoons Brown sugar which balances the acidity with a hint of sweetness
  • 1.5 cups Whole cranberries fresh or frozen, for bursts of flavor and vibrant color
  • 4-5 sprigs Fresh thyme adding earthy notes that elevate the dish

Optional Veggies

  • 4 Carrots peeled and halved, providing a delightful and slightly sweet addition to the pot

Instructions
 

Cooking Steps

  • Begin by patting the beef chuck roast dry with paper towels, ensuring it’s moisture-free for a great sear. Generously season the roast all over with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
  • In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place the seasoned roast in the pot, searing each side for about 4-5 minutes until a deep golden-brown crust forms.
  • Remove the roast and set aside. In the same pot, add chopped onion and sauté for about 5 minutes until soft and translucent.
  • Stir in minced garlic cloves and cook for 1 minute until fragrant.
  • Pour in 0.5 cup of balsamic vinegar to deglaze the pot, scraping the browned bits. Stir for about 2-3 minutes.
  • Add 2 cups of beef broth and 3 tablespoons of brown sugar, stirring until the sugar dissolves.
  • Return the seared beef roast to the pot, ensuring it’s nestled in the liquid.
  • Scatter 1.5 cups of whole cranberries and 4-5 sprigs of fresh thyme around the roast. Add halved carrots if desired.
  • Cover and transfer to a preheated oven set at 325°F (163°C). Braise for 3 to 3.5 hours, or until the beef is fork-tender.
  • Remove the Dutch oven and let the roast rest for about 10 minutes to redistribute the juices.
  • Skim excess fat from the sauce and let it simmer for about 5 minutes to thicken if needed.
  • Slice or shred the beef roast and serve drizzled with the cranberry balsamic glaze.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw before reheating.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 400mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 3mg
Keyword Beef Roast, comfort food, Cranberry Glaze, easy recipe, One-Pot Meal, Slow-Braised Beef Roast
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