Description
This Slow-Braised Beef Roast with Cranberry Balsamic Glaze is a rich and flavorful dish featuring tender beef infused with a tangy, slightly sweet glaze made from cranberry juice and balsamic vinegar. Slow-cooked in the oven to achieve melt-in-your-mouth texture, it is a comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 3-4 lbs beef roast
- Salt and pepper to taste
Glaze and Aromatics
- 1 cup cranberry juice
- 1/2 cup balsamic vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow braising of the beef roast.
- Season the Beef: Generously season the beef roast with salt and pepper on all sides to enhance the flavor.
- Sear the Roast: Heat olive oil in a large oven-safe pot over medium-high heat and sear the beef roast on all sides until a deep brown crust forms, which locks in juices and adds flavor.
- Sauté Aromatics: Remove the roast and set aside. In the same pot, add chopped onion and minced garlic, sautéing until softened and fragrant to build the base of the glaze.
- Deglaze the Pot: Pour in the cranberry juice and balsamic vinegar, scraping the bottom of the pot to lift up the browned bits that add depth to the sauce.
- Add Broth and Return Roast: Add beef broth to the pot, then place the seared roast back into the liquid to prepare for braising.
- Braise in Oven: Cover the pot with a lid or foil and transfer it to the preheated oven. Cook for 3-4 hours, or until the beef is fork-tender and infused with the tart-sweet glaze flavors.
- Rest the Meat: Remove the roast from the pot and let it rest for a few minutes to allow juices to redistribute, ensuring moist slices.
- Serve and Garnish: Slice the beef roast and drizzle with the cooled cranberry balsamic glaze. Garnish with fresh rosemary for an aromatic finish and serve warm.
Notes
- For best results, use a high-quality beef roast such as chuck or rump for tender and flavorful meat.
- You can substitute fresh rosemary with thyme for a different herbal note.
- Allow the roast to rest before slicing to keep it juicy and tender.
- This dish pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
- Leftover beef and glaze can be stored in the refrigerator for up to 3 days.
