Description
Slow-braised beef roast infused with a rich cranberry balsamic glaze, creating a tender, flavorful dish perfect for a comforting family meal or special occasion.
Ingredients
Scale
Beef Roast
- 3-4 lbs beef roast
- Salt and pepper to taste
- 2 tablespoons olive oil
Glaze & Broth
- 1 cup cranberry juice
- 1/2 cup balsamic vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
Garnish
- Fresh rosemary for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow braising.
- Season Roast: Generously season the beef roast with salt and pepper to enhance its natural flavor.
- Sear Beef: In a large oven-safe pot, heat olive oil over medium-high heat. Sear the beef roast on all sides until a deep brown crust forms, locking in juices.
- Sauté Onions and Garlic: Remove the roast and set it aside. In the same pot, add chopped onion and minced garlic, sautéing until softened and fragrant.
- Deglaze Pot: Pour in the cranberry juice and balsamic vinegar, scraping up any browned bits stuck to the pot’s bottom to add depth to the glaze.
- Add Broth and Return Roast: Stir in the beef broth and place the roast back into the pot, ensuring it’s partly submerged in the liquid.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the beef is tender and easily pierced with a fork.
- Rest Roast: Remove the pot from the oven, carefully take out the roast, and let it rest before slicing to allow juices to redistribute.
- Serve: Slice the roast and drizzle the reduced cranberry balsamic glaze over the top. Garnish with fresh rosemary for a fragrant, fresh finish.
Notes
- Use a heavy, oven-safe pot such as a Dutch oven for best braising results.
- Adjust seasoning with salt and pepper after cooking if needed.
- For thicker glaze, reduce the cooking liquid on stovetop after removing the roast.
- This roast pairs well with mashed potatoes or roasted root vegetables.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
