This Slow Braised Balsamic Glazed Beef Roast is a comforting and elegant dish, featuring melt-in-your-mouth beef simmered low and slow in a rich, tangy-sweet glaze. Enhanced with aromatic herbs, onions, garlic, and a hint of Dijon, this roast delivers deep flavor and tenderness, perfect for special occasions or a hearty weekend meal.
Why You’ll Love This Recipe
This recipe combines the richness of a classic beef roast with the sophistication of a balsamic glaze. The result is a fork-tender, slow-cooked roast infused with bold flavors — sweet, savory, and slightly acidic. It’s surprisingly easy to prepare, uses accessible ingredients, and fills the home with irresistible aroma. Whether you serve it with mashed potatoes, creamy polenta, or crusty bread, it’s a memorable main course for any dinner table.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 teaspoon rosemary, chopped
- 1 tablespoon tomato paste
Directions
- Preheat the oven: Set the oven to 325°F (160°C).
- Prepare the beef: Pat the beef roast dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
- Cook the onions: In the same pot, reduce heat to medium and add the chopped onion. Sauté until soft and golden, about 6–8 minutes. Add the garlic and cook for 1 more minute.
- Deglaze and build flavor: Stir in the tomato paste, balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, thyme, rosemary, and beef broth. Scrape up any browned bits from the bottom of the pan.
- Braise the beef: Return the seared beef roast to the pot. Spoon some of the liquid over the top. Cover the pot with a tight-fitting lid and transfer to the oven.
- Slow cook: Braise for 3 to 3.5 hours, or until the beef is fork-tender and beginning to fall apart.
- Reduce the glaze: Remove the lid during the final 30 minutes of cooking to allow the sauce to reduce and thicken.
- Serve: Transfer the roast to a serving platter. Spoon the balsamic glaze over the top and garnish with fresh thyme if desired. Serve warm.
Servings and timing
This recipe serves approximately 6–8 people.
Prep time: 20 minutes
Cook time: 3.5 hours
Total time: About 3 hours 50 minutes
Variations
- Add vegetables: Include carrots, parsnips, or baby potatoes in the pot during the last 1.5 hours of braising for a complete one-pot meal.
- Spicy version: Add a pinch of red pepper flakes or a splash of hot sauce for a gentle heat.
- Sweeter glaze: Increase the brown sugar to 3 tablespoons for a more pronounced sweet glaze.
- Wine addition: Add 1/4 cup dry red wine along with the broth for added depth.
- Use a different cut: Brisket or bottom round can also work, though cooking times may vary slightly.
Storage/Reheating
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in an airtight container or heavy-duty freezer bag for up to 3 months.
Reheat: Warm slowly on the stovetop over medium-low heat or in a 325°F (160°C) oven until heated through. Add a splash of broth to loosen the glaze if necessary.
FAQs
What cut of beef is best for this recipe?
Beef chuck roast is ideal due to its marbling and ability to become tender through long braising. Brisket or rump roast are good alternatives.
Can I use a slow cooker?
Yes. After searing the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 8–9 hours.
Does the balsamic vinegar make the roast taste too sour?
No. The brown sugar, beef broth, and other ingredients balance the acidity, creating a deep, slightly sweet glaze.
Can I make this ahead of time?
Absolutely. The flavors improve after a day in the fridge. Reheat slowly and serve the next day for even better results.
What’s the best way to thicken the glaze?
Removing the lid during the last 30 minutes of baking allows the sauce to reduce naturally. If needed, simmer on the stovetop to further thicken.
Can I substitute Worcestershire sauce?
You can use soy sauce with a dash of vinegar, or a splash of fish sauce, though the flavor will vary slightly.
Is this dish gluten-free?
Yes, if using a gluten-free Worcestershire sauce and ensuring the broth is also gluten-free.
What should I serve with this roast?
Mashed potatoes, creamy polenta, buttered egg noodles, or roasted vegetables make excellent sides.
Can I make this in an Instant Pot?
Yes. Sear the beef using the Sauté function, then pressure cook on High for 60–70 minutes with a natural release. Reduce the sauce afterward using the Sauté function.
How do I keep the meat from drying out?
Ensure the pot is tightly covered during most of the cooking process and that there’s sufficient liquid for braising. Low, slow heat also helps retain moisture.
Conclusion
Slow Braised Balsamic Glazed Beef Roast is a rewarding, no-fuss dish that delivers restaurant-level flavor from the comfort of your own kitchen. With its deeply savory glaze and fall-apart texture, it’s a meal that feels both rustic and refined — ideal for Sunday dinners, holidays, or whenever you’re craving something hearty and memorable. This is a roast you’ll want to return to time and again.
Print
Slow Braised Balsamic Glazed Beef Roast
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Halal
Description
Fall-apart tender beef roast bathed in a rich, sticky balsamic onion glaze — slow-cooked to perfection and infused with aromatic herbs for a hearty, comforting centerpiece meal.
Ingredients
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 teaspoon rosemary, chopped
- 1 tablespoon tomato paste
Instructions
- Preheat oven to 325°F (160°C).
- Pat the roast dry and season generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add chopped onions and cook until softened and golden, about 6–8 minutes. Add garlic and sauté another minute.
- Stir in tomato paste, balsamic vinegar, brown sugar, Worcestershire sauce, Dijon mustard, thyme, rosemary, and beef broth. Scrape the browned bits from the bottom of the pot.
- Return the roast to the pot, cover tightly, and braise in the oven for 3–3.5 hours, or until the beef is fork-tender and falling apart.
- Remove the lid in the last 30 minutes to let the sauce reduce and thicken slightly.
- Transfer roast to a platter, spoon balsamic glaze over top, and garnish with fresh thyme sprigs.
- Serve warm with mashed potatoes, polenta, or roasted vegetables.
Notes
- For a deeper flavor, marinate the beef in balsamic vinegar and herbs for a few hours before cooking.
- Skim excess fat from the top before serving if desired.
- This dish improves in flavor when made a day ahead — reheat gently before serving.
- Use a good quality balsamic vinegar for the richest glaze.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 7g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 115mg
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