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Slow-Braised Beef Roast with Cranberry Balsamic Glaze Recipe

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3.8 from 33 reviews

This slow-braised beef roast recipe features a tender beef cut, slowly cooked with aromatic herbs, garlic, and onion, then glazed with a tangy cranberry balsamic sauce. Perfect for a comforting dinner, the dish combines savory and sweet flavors with a rich gravy and vibrant vegetables.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings

Ingredients

Beef and Aromatics

  • 1 tablespoon olive oil
  • 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
  • 1 large onion, sliced
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 teaspoon red pepper flakes (optional)

Liquid and Sauce Components

  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1/4 cup balsamic vinegar
  • 1/2 cup cranberry sauce (optional)
  • 2 tablespoons soy sauce (gluten-free for gluten-free)
  • 4 tablespoons maple syrup (or brown sugar)
  • 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)

Additional Ingredients

  • 1 cup cranberries (fresh or frozen)
  • 1 pound carrots, peeled and sliced (or baby carrots)
  • 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Instructions

  1. Prepare the roast: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
  2. Sauté aromatics: Add sliced onion to the pot and cook until softened, about 5 minutes. Stir in the chopped garlic, thyme, rosemary, and red pepper flakes if using, cooking for an additional minute until fragrant.
  3. Build the sauce: Stir in tomato paste and cook for 1-2 minutes. Pour in beef broth, balsamic vinegar, cranberry sauce if using, soy sauce, maple syrup (or brown sugar), and Worcestershire sauce. Stir well to combine the ingredients and deglaze the pot, scraping up browned bits from the bottom.
  4. Slow-braise the beef: Return the seared roast to the pot. Add cranberries and carrots around the meat. Cover with a tight-fitting lid and reduce the heat to low. Simmer gently for 3 to 4 hours, or until the beef is fork-tender and richly flavored, checking occasionally to ensure it does not dry out. Add a bit more broth or water if needed.
  5. Thicken the sauce (optional): Once the beef is cooked, remove it and the vegetables from the pot and keep warm. Mix cornstarch with water to make a slurry. Bring the cooking liquid to a simmer and stir in the slurry gradually. Cook until the sauce thickens to desired consistency.
  6. Serve: Slice or shred the beef roast and serve with the cooked carrots and the thickened cranberry balsamic glaze spooned over the top for a flavorful finish.

Notes

  • For a gluten-free version, use gluten-free soy sauce and Worcestershire sauce.
  • You can substitute maple syrup with brown sugar for sweetness.
  • Using fresh or frozen cranberries works equally well for the glaze.
  • Adjust red pepper flakes to taste for a mild heat or omit if preferred.
  • Leftovers keep well and taste great the next day.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://allyumcooks.com/slow-braised-beef-roast-with-cranberry-balsamic-glaze-recipe/