Why Make This Recipe
Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a perfect comfort food dish for any occasion. The combination of tender beef, sweet cranberries, and tangy balsamic vinegar creates a rich and flavorful meal that will impress your family and friends. This recipe is not only easy to follow but also makes your home smell amazing as it cooks. It’s a great way to make a hearty dinner without spending all day in the kitchen.
How to Make Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Ingredients:
- 2-3 pounds chuck roast
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Directions:
- Preheat the oven to 325°F (163°C).
- Season the chuck roast with salt and pepper.
- In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the roast on all sides, then remove it from the pot and set aside.
- Add the diced onion and garlic to the pot and sauté until softened.
- Stir in the cranberries, balsamic vinegar, beef broth, and brown sugar.
- Return the roast to the pot, ensuring it is covered with the sauce.
- Cover the pot and transfer it to the oven.
- Braise for 3-4 hours or until the meat is fork-tender.
- Once cooked, let the roast rest before slicing. Serve drizzled with the cranberry balsamic glaze and garnish with fresh herbs.
How to Serve Slow-Braised Beef Roast with Cranberry Balsamic Glaze
You can serve this delicious beef roast with mashed potatoes, rice, or a side of fresh vegetables. The glaze pairs well with any of these sides, adding a touch of sweetness and tang to your meal. For a beautiful presentation, place the sliced roast on a platter, drizzle with the sauce, and sprinkle with fresh herbs.
How to Store Slow-Braised Beef Roast with Cranberry Balsamic Glaze
After you enjoy your meal, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. Reheat the roast in the oven or microwave, adding a little broth if needed to keep it moist.
Tips to Make Slow-Braised Beef Roast with Cranberry Balsamic Glaze
- Make sure to brown the roast well for extra flavor.
- You can add other vegetables like carrots or potatoes to the pot for a complete one-pot meal.
- If you don’t have cranberries, you can substitute with dried cranberries or even some diced apples for a different twist.
Variation
For a spicier version, try adding red pepper flakes or a splash of hot sauce to the glaze. You can also experiment with different herbs, such as oregano or bay leaves, for added flavor.
FAQs
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round roast if you prefer. Just adjust the cooking time accordingly.
Is it necessary to brown the meat?
While it adds flavor, you can skip this step if you’re short on time. The meat will still turn out tender.
Can I make this dish in a slow cooker?
Absolutely! You can follow the same steps and then transfer the ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours until the meat is tender.
Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Ingredients
Main Ingredients
- 2-3 pounds chuck roast
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/2 cup beef broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Season the chuck roast with salt and pepper.
- In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the roast on all sides, then remove it from the pot and set aside.
- Add the diced onion and garlic to the pot and sauté until softened.
Braising
- Stir in the cranberries, balsamic vinegar, beef broth, and brown sugar.
- Return the roast to the pot, ensuring it is covered with the sauce.
- Cover the pot and transfer it to the oven.
- Braise for 3-4 hours or until the meat is fork-tender.
Serving
- Once cooked, let the roast rest before slicing. Serve drizzled with the cranberry balsamic glaze and garnish with fresh herbs.
