Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze offers a rich, tender beef roast infused with the tangy and slightly sweet flavors of cranberry juice and balsamic vinegar. Slow-braised to perfection in the oven, this comforting dish is perfect for family dinners and gatherings, delivering melt-in-your-mouth texture and a beautiful, aromatic glaze.
Ingredients
Scale
Main Ingredients
- 3-4 lbs beef roast
- 1 onion, chopped
- 4 cloves garlic, minced
- Fresh rosemary for garnish
Liquids and Seasoning
- 1 cup cranberry juice
- 1/2 cup balsamic vinegar
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising the beef roast, ensuring even cooking at a low temperature.
- Season the Roast: Generously season the beef roast on all sides with salt and pepper to enhance flavor throughout the meat.
- Sear the Roast: Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef roast on all sides until nicely browned to lock in juices and add depth of flavor.
- Sauté Aromatics: Remove the roast and set aside. In the same pot, add chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
- Deglaze the Pot: Pour in the cranberry juice and balsamic vinegar, scraping the bottom of the pot to loosen all the flavorful browned bits, creating a savory base for the braising liquid.
- Add Broth and Return Roast: Add beef broth to the pot and place the roast back into this liquid mix to prepare for slow cooking.
- Braise the Roast: Cover the pot and transfer it into the preheated oven. Let the beef braise gently for 3-4 hours until the meat is tender and can be easily shredded or sliced.
- Rest the Meat: Remove the roast from the oven and let it rest covered for about 10-15 minutes, allowing juices to redistribute for juicier slices.
- Serve: Slice the beef roast and drizzle the thickened cranberry balsamic glaze over the top. Garnish with fresh rosemary sprigs before serving to add a fragrant herbal touch.
Notes
- Choose a beef roast with some marbling, such as chuck or brisket, for best braising results.
- If the glaze is too thin after cooking, reduce it on the stovetop until slightly thickened.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a deeper flavor, marinate the roast in the cranberry juice and balsamic vinegar for a few hours before cooking.
- This dish pairs well with mashed potatoes, roasted vegetables, or crusty bread to soak up the glaze.
