Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a comforting and flavorful dish perfect for a cozy dinner. Tender beef roast is seared and then slow-cooked with aromatic herbs, garlic, and a sweet-tart cranberry balsamic glaze, accompanied by carrots and fresh cranberries. The rich sauce is reduced to a glossy finish, creating a deliciously balanced meal that highlights the perfect combination of savory and fruity flavors.
Ingredients
Scale
Beef Roast
- 1 tablespoon olive oil
- 1 beef roast (2–3 pounds, such as chuck or brisket)
Vegetables & Herbs
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon red pepper flakes (optional)
- 1 pound carrots, peeled and sliced (or use baby carrots)
- 1 cup fresh or frozen cranberries
Sauces & Flavorings
- 2 tablespoons tomato paste
- 2 cups beef broth
- ½ cup cranberry sauce (optional)
- 2 tablespoons soy sauce (gluten-free, if needed)
- 4 tablespoons maple syrup or brown sugar
- 1 tablespoon Worcestershire sauce (gluten-free, if needed)
Thickening Agent (Optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow braising.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3–4 minutes per side. Remove the roast and set it aside.
- Sauté Onions and Aromatics: Add the sliced onions to the pot and sauté for 3–4 minutes until softened. Stir in the tomato paste, minced garlic, chopped thyme, rosemary, and optional red pepper flakes, cooking for 1 minute to release their flavors.
- Add Liquids and Flavorings: Pour in the beef broth, cranberry sauce if using, soy sauce, maple syrup or brown sugar, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot for extra flavor.
- Combine and Braise: Return the seared beef roast to the pot. Add fresh or frozen cranberries and sliced carrots. Cover the pot and place it in the preheated oven for 3 to 3.5 hours, basting occasionally to keep the roast moist.
- Reduce Sauce: After the roasting time, remove the beef and vegetables from the pot. Transfer the pot to the stovetop and simmer the remaining liquid for about 10 minutes to reduce and concentrate the flavors.
- Thicken Sauce (Optional): If a thicker sauce is desired, mix cornstarch with water to create a slurry, then whisk it into the simmering sauce. Continue to simmer until the sauce becomes glossy and thickened.
- Serve: Slice the beef roast and serve it alongside the braised carrots, topped with the cranberry balsamic glaze and extra fresh cranberries for added tartness and color.
Notes
- You can use either chuck or brisket cuts of beef for optimal tenderness.
- For a gluten-free version, ensure to use gluten-free soy sauce and Worcestershire sauce.
- Adjust the amount of red pepper flakes to add a subtle or more pronounced spicy kick.
- Maple syrup or brown sugar can be used interchangeably for sweetness.
- If fresh cranberries are out of season, frozen cranberries work just as well.
- Leftover sauce can be refrigerated and used as a delicious gravy for other dishes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: beef roast, slow braised beef, cranberry balsamic glaze, slow cooker beef, comfort food, roast with cranberry sauce, fall dinner recipes
