Slow-Braised Beef Roast with Cranberry Balsamic Glaze
Indulge in this Slow-Braised Beef Roast with Cranberry Balsamic Glaze, a perfect dish for cozy fall dinners. This tender beef roast is seared to perfection and slow-cooked with aromatic herbs, garlic, and a rich balsamic glaze, making it incredibly flavorful. The addition of cranberries and carrots adds a touch of sweetness and color, creating a beautiful presentation. Ideal for family gatherings or holiday feasts, this recipe is both gluten-free and easy to prepare. Serve it drizzled with the luscious sauce for a comforting meal everyone will love!
Ingredients:
1 tablespoon olive oil
1 beef roast (2-3 pounds, such as chuck, round, or brisket)
1 large onion, sliced
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
½ teaspoon red pepper flakes (optional)
2 cups beef broth
¼ cup balsamic vinegar
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)
1 cup fresh or frozen cranberries
1 pound carrots, peeled and sliced (or baby carrots)
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Directions:
1. Sear the Beef: Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, add the beef roast and brown it on all sides, about 4-5 minutes per side. Remove the beef from the pan and set it aside.
2. Cook the Aromatics: In the same pan, add the sliced onion and cook until softened, about 5 minutes. Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes (if using), and cook for another minute until fragrant.
3. Prepare the Braising Liquid: Pour in the beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir everything together to combine.
4. Add the Vegetables and Beef: Return the seared beef to the pan and add the cranberries and sliced carrots. Ensure the beef is partially submerged in the liquid for maximum flavor.
5. Braise the Beef: Preheat your oven to 275°F (140°C). Cover the pan with a lid and transfer it to the oven. Let it braise for 3-4 hours, or until the beef is tender and easily pulls apart with a fork. Alternatively, braise on the stovetop by bringing the liquid to a boil, reducing the heat to low, covering, and simmering for 3-4 hours. For slow cooker instructions, cook on LOW for 8-10 hours or HIGH for 4-6 hours.
6. Finish the Dish: Once the beef is tender, remove it from the pan and either slice or shred it. To thicken the sauce, skim any excess fat from the surface, then bring the sauce to a simmer on the stovetop. Stir together the cornstarch and water to make a slurry, then add it to the simmering sauce. Cook for a few minutes until the sauce thickens.
7. Serve: Serve the beef with the braised carrots and cranberries, drizzling the rich balsamic sauce over the top for an extra burst of flavor.
Prep Time: 20 minutes | Cook Time: 3-4 hours | Total Time: 3 hours 20 minutes to 4 hours 20 minutes
Calories: 400 kcal per serving | Servings: 6
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