Balsamic Braised Beef – a slow cooked beef roast, sealed inside aluminum foil and braised slowly in its own juices plus a very flavourful but simple jus.
This balsamic braised beef recipe was sort of inspired by the Worcestershire Butter Roast Beef that I posted a short while ago. I really loved the flavour of that combination of ingredients with the beef. That recipe, though, is only meant for prime cuts of beef that are open roasted. I set out to see if I could have a good result with a beef cut for braising with similar flavours, plus a couple of tenderizing and flavour boosting ingredients too.
I especially wanted to create a flavourful jus to serve with the pot roast and some good old mashed potatoes too. The result with this cross rib roast was exceptional. The meat was tender and moist. The jus was well balanced with sharp and slightly sweet flavours combining with the hearty flavour of the beef; a great recipe to try for Sunday supper this week.
Like this Balsamic Braised Beef recipe?
Balsamic Braised Beef - a slow cooked beef roast, sealed inside aluminum foil and braised slowly in its own juices in a very flavourful but simple jus.
- 3 pound cross rib roast
- 3 cloves garlic
- 3 tbsp canola oil
- 3 tbsp butter
- 3 cloves garlic minced
- 2 tbsp balsamic vinegar
- 4 tbsp Worcestershire sauce
- 2 tbsp bold deli mustard or English mustard
- 2 tsp honey or molasses
- 1/2 tsp nutmeg
- 1/2 tsp black pepper
- 1 tsp dry thyme
- 1/2 tsp salt
Heat the canola oil in a cast iron pan over medium high heat.
Season the beef roast with salt and pepper and brown the roast well on all sides.
Transfer the beef roast to a covered roasting pan that has been lined with wide-roll, heavy duty aluminum foil, plus enough to fold over as a cover to the beef.
Stir together the balsamic vinegar, Worcestershire sauce, mustard, honey, nutmeg, pepper, thyme and salt.
Let the pan cool for a couple of minutes, then drain the excess fat off the pan and add the butter and garlic over medium-lowheat for just a minute until the garlic slightly softens.
Remove from heat and add all of the remaining gradients that have been stirred together.
Scrape the bottom of the pan to release any sticky bits left behind. Pour the contents of the pan onto the beef roast.
Roll the edges of the heavy duty aluminum foil to completely seal the roast inside, then add the cover to the roasting pan.
Roast at 300 degrees F for about 3 hours or until the roast is fall apart tender.