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Balsamic Braised Beef Recipe

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4 from 9 reviews

This Balsamic Braised Beef Recipe features a tender, flavorful chuck roast slow-cooked in a rich balsamic and herb-infused broth. Perfectly seasoned with garlic, rosemary, and thyme, this dish delivers a comforting, savory meal ideal for family dinners or special occasions. The slow braising technique ensures the beef becomes melt-in-your-mouth tender while the balsamic vinegar adds a subtle tangy sweetness balanced by maple syrup.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Beef and Seasonings

  • 1 (about 3-pound) boneless beef chuck roast
  • 2 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon neutral oil, such as canola or grapeseed

Vegetables and Cooking Base

  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced

Thickener

  • 3 tablespoons all-purpose flour

Liquids and Flavorings

  • 1 (32-ounce) carton low-sodium beef broth (4 cups)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons maple syrup or packed brown sugar

Herbs

  • 1/4 teaspoon dried rosemary, or 1 teaspoon finely chopped fresh rosemary leaves (from 1 medium sprig), plus more for garnish
  • 3/4 teaspoon dried thyme, or 3 fresh thyme sprigs, plus more for garnish

Instructions

  1. Prepare and Season Beef: Pat the beef chuck roast dry with paper towels. Season it generously on all sides with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. This will help enhance the flavor and create a good crust when searing.
  2. Sear the Roast: Heat 1 tablespoon of neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until deeply browned, about 4-5 minutes per side. This browning develops rich flavor in the final dish. Remove the roast and set aside.
  3. Sauté Aromatics: In the same pot, add the diced onion and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook an additional 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Create Roux Base: Sprinkle the 3 tablespoons of all-purpose flour over the onions and garlic, stirring constantly for about 2 minutes. This cooks out the raw flour taste and prepares the base for thickening the braising liquid.
  5. Deglaze and Add Liquids: Slowly pour in the 4 cups of low-sodium beef broth while stirring to prevent lumps. Add the 1/2 cup balsamic vinegar and 2 tablespoons maple syrup or brown sugar. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon to incorporate all flavor.
  6. Add Herbs and Simmer: Stir in 1/4 teaspoon dried rosemary (or 1 teaspoon fresh), and 3/4 teaspoon dried thyme (or 3 fresh sprigs). Return the seared beef roast to the pot, ensuring it is partially submerged in the liquid. Bring the mixture to a gentle simmer.
  7. Braise the Beef: Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C) or continue cooking on the stovetop at very low heat. Let the beef braise gently for 3 to 3.5 hours, turning occasionally, until fully tender and easily pulled apart with a fork.
  8. Rest and Serve: Carefully remove the beef from the pot and let it rest briefly before slicing or shredding. Taste the braising liquid and adjust seasoning with salt and pepper as needed. Serve the beef drizzled with the flavorful balsamic sauce and garnish with additional fresh herbs if desired.

Notes

  • Using low-sodium beef broth allows you to control the saltiness of the dish better.
  • For extra depth of flavor, sear the beef in batches if your pot is not large enough to avoid overcrowding.
  • The braising liquid can be strained and reduced further if a thicker sauce is preferred.
  • Serve this braised beef with mashed potatoes, creamy polenta, or roasted vegetables for a complete meal.
  • Leftover beef can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://zaracooking.com/balsamic-braised-beef-recipe/