Go Back

Slow-Braised Beef Roast with Cranberry Balsamic Glaze

This slow-braised beef roast with cranberry balsamic glaze is a warm, comforting meal that's easy to prepare and perfect for any family dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roast
  • 3-4 lb beef chuck roast (boneless)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, thickly sliced
  • 3 cloves garlic, smashed
  • 3 whole carrots, cut into large chunks
  • 2 stalks celery, chopped
  • 1 cup beef broth (or low-sodium stock)
  • 1 cup dry red wine (optional) use extra broth if preferred
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 whole bay leaves
For the cranberry balsamic glaze
  • 1 cup fresh or frozen cranberries
  • 1/2 cup brown sugar (or maple syrup)
  • 1/2 cup balsamic vinegar
  • 1/4 cup orange juice
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • 1 tbsp cold butter (optional, for shine)
Optional finishing
  • Fresh parsley, chopped
  • Sliced roasted mushrooms or sautéed greens

Method
 

Preparation
  1. Pat the beef roast dry with paper towels, then generously season all over with salt and pepper.
  2. Heat olive oil in a heavy ovenproof pot (like a Dutch oven) over medium-high heat.
Searing
  1. When the oil shimmers, sear the roast 3–4 minutes per side until deep golden-brown.
  2. Transfer the roast to a plate.
Braising Base
  1. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 4–5 minutes until slightly softened.
  2. Scrape up any browned bits from the bottom.
Deglazing
  1. Pour in the red wine (if using) and scrape the pot to clear stuck bits. Let the wine reduce for 2 minutes.
  2. Add the beef broth, then return the roast to the pot, tucking rosemary, thyme, and bay leaves around the meat.
Slow-Braising
  1. Cover the pot and transfer it to a 300°F (150°C) oven. Braise for 3–3½ hours, or until the meat is fork-tender.
Glaze Preparation
  1. While the roast rests, combine cranberries, brown sugar (or maple syrup), balsamic vinegar, orange juice, and Dijon mustard in a saucepan.
  2. Simmer over medium-low heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 10–12 minutes).
  3. Stir in cold butter for shine, and season with salt and pepper.
Serving
  1. Slice or pull the roast, spoon over the cranberry balsamic glaze, and garnish with parsley.
  2. Serve with mashed potatoes, roasted carrots, or a simple green salad.

Notes

Don’t rush the sear: a good crust equals big flavor. Additional tips include variations on wine and sweetener for the glaze.