Description
This slow-braised beef roast is the ultimate comfort meal, perfect for cozy evenings or festive gatherings. The beef becomes tender and juicy, while the cranberry balsamic glaze adds a sweet and tangy finish that elevates the flavors. It’s a dish that impresses without requiring complicated techniques, ideal for a memorable family dinner or holiday feast.
Ingredients
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3–4 pounds beef chuck roast
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2 tablespoons olive oil
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Salt and freshly ground black pepper, to taste
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1 large onion, chopped
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4 cloves garlic, minced
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2 cups beef broth
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1 cup cranberry sauce, preferably whole berry
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¼ cup balsamic vinegar
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2 tablespoons tomato paste
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2 teaspoons fresh thyme leaves, chopped
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2 teaspoons fresh rosemary, chopped
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2 bay leaves
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3 carrots, peeled and chopped
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2 celery stalks, chopped
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2 tablespoons cornstarch (optional, for thickening the glaze)
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Fresh parsley, chopped for garnish
Instructions
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Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4–5 minutes per side, then remove and set aside.
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In the same pot, sauté onion, garlic, carrots, and celery until the onions are translucent and vegetables are slightly softened, about 5–7 minutes.
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Add tomato paste, balsamic vinegar, cranberry sauce, and beef broth. Stir to combine and scrape up any browned bits from the bottom.
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Return the beef roast to the pot and add thyme, rosemary, and bay leaves. Ensure the liquid covers at least two-thirds of the roast. Bring to a gentle simmer.
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Cover with a lid and braise in a preheated oven at 325°F (165°C) for 3–4 hours, turning halfway through, until the beef is fork-tender.
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Remove the roast and vegetables from the pot and cover loosely with foil to keep warm.
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Pour the braising liquid into a saucepan and simmer until slightly reduced, about 10 minutes. For a thicker glaze, mix cornstarch with cold water and whisk into the simmering sauce. Cook 2–3 more minutes until thickened.
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Slice the beef against the grain, drizzle with the cranberry balsamic glaze, and serve with the braised vegetables. Garnish with fresh parsley.
Notes
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Adjust the glaze to your taste for sweetness or tanginess.
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Searing the beef is essential for deep flavor.
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Allow the beef to rest 10–15 minutes before slicing for easier cutting.
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Leftover glaze can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours