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Slow-Braised Beef Roast

Delicious Slow-Braised Beef Roast with a Tangy Twist

Discover a comforting Slow-Braised Beef Roast with a stunning cranberry balsamic glaze that impresses with minimal active time.
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Course: Main Dishes
Cuisine: American
Keyword: beef recipe, comfort food, cranberry glaze, family dinner, meal prep, Slow-Braised Beef Roast
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Resting Time: 10 minutes
Total Time: 4 hours
Servings: 6 slices
Calories: 350kcal

Equipment

  • Dutch oven

Ingredients

For the Roast

  • 3 to 4 pounds beef chuck roast ideal for slow-braising, ensuring tender, flavorful results.
  • 1 ½ teaspoons salt enhances the natural flavor of the meat.
  • 1 teaspoon black pepper adds a subtle kick to the dish.

For Searing and Cooking

  • 2 tablespoons olive oil used for searing the beef for a rich flavor.
  • 1 large yellow onion, chopped adds sweetness and depth to the dish.
  • 4 cloves garlic, minced infuses the roast with aromatic flavor.

For the Glaze

  • 2 cups beef broth provides moisture and richness to the roast.
  • ½ cup balsamic vinegar adds a tangy depth to the glaze.
  • 3 tablespoons brown sugar balances the acidity of the balsamic vinegar.
  • 1 ½ cups whole cranberries (fresh or frozen), brings sweetness and color.
  • 4 to 5 sprigs fresh thyme imparts herby aroma.

Optional Additions

  • 4 carrots, peeled and halved add sweetness and nutrition if desired.

Instructions

Step-by-Step Instructions

  • Begin by patting the beef chuck roast dry with paper towels. Season with salt and black pepper.
  • In Dutch oven, heat olive oil, sear the roast until deep brown crust forms, about 3-4 minutes per side.
  • Add chopped onion and sauté until softened, about 5 minutes, scraping up browned bits.
  • Stir in minced garlic and cook for 1 minute until fragrant.
  • Pour in balsamic vinegar while scraping the pot to deglaze. Simmer for 2-3 minutes.
  • Stir in beef broth and brown sugar, dissolve sugar, then return the roast to the pot.
  • Nestle cranberries and thyme around the roast. If using, add carrots as well.
  • Cover and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours until fork-tender.
  • Remove the roast from the oven, rest covered for 10 minutes.
  • Skim fat from the sauce left in the pot. Simmer for about 5 minutes to thicken if desired.
  • Slice or shred the roast and serve with the cranberry balsamic glaze.

Notes

Allow the roast to cool completely before storing. Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 30g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Cholesterol: 120mg | Sodium: 900mg | Potassium: 850mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 3mg