Slow-Braised Beef Roast with Cranberry Balsamic Glaze

Why Make This Recipe

Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a perfect dish for any occasion. The beef becomes tender and flavorful after hours of slow cooking, and the glaze adds a special touch that balances sweetness and acidity. This recipe not only highlights the rich flavors of the beef but also introduces a unique cranberry twist, making it a standout meal for family dinners or holiday gatherings.

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

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. Pat the beef roast dry and season with salt and pepper.
2. In a Dutch oven, heat olive oil over medium-high and sear the beef on all sides until browned.
3. Remove the roast and sauté the chopped onion until softened.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Deglaze the pot with balsamic vinegar, scraping up the browned bits.
6. Stir in the beef broth and brown sugar. Return the roast to the pot.
7. Add cranberries, thyme, and optional carrots around the roast.
8. Cover and transfer to a preheated oven at 325°F (163°C) for 3 to 3.5 hours.
9. Remove the roast and let it rest for 10 minutes.
10. Skim fat from the sauce and simmer to thicken if needed.
11. Slice or shred the beef and serve with glaze spooned over the top.

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

Serve the beef roast hot from the oven with the cranberry balsamic glaze drizzled over the top. Pair it with mashed potatoes or rice to soak up the delicious sauce. Optional sides like roasted vegetables or a fresh salad can add color and freshness to your plate.

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

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the beef and glaze together for up to 3 months. Reheat gently on the stove or in the oven before serving.

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

• Make sure to sear the beef well; this step adds a lot of flavor.
• If you like it sweeter, add a bit more brown sugar or cranberries.
• Fresh thyme adds great flavor, but dried thyme can be used in a pinch. Just use less!

Variation

For a different flavor profile, try adding a splash of red wine to the braising liquid. You can also switch out the cranberries for dried cherries or figs for a unique twist.

FAQs

Can I use a different cut of beef?
Yes, you can use brisket or round, but chuck roast is the most tender choice for slow cooking.

Can I make this recipe in a slow cooker?
Absolutely! After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours.

Is this recipe spicy?
No, this recipe is not spicy. It has a balance of sweetness and tang from the cranberries and balsamic vinegar. You can add spices like red pepper flakes if you want a bit of heat!

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