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Cranberry Balsamic Roast Beef

Cranberry Balsamic Roast Beef for a Festive Feast

Indulge in a tender and juicy Cranberry Balsamic Roast Beef, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2-3 pounds Chuck Beef Roast Choose well-marbled meat for best results.
  • 2 tablespoons Olive Oil Substitute with vegetable or canola oil if needed.
  • 1 teaspoon Salt Kosher salt is best for seasoning.
  • 1 teaspoon Black Pepper Freshly cracked is recommended.
For the Sauce
  • 0.25 cup Balsamic Vinegar Red wine vinegar can be used as substitute.
  • 2 cups Beef Broth Low sodium is a good choice.
  • 2 tablespoons Soy Sauce Tamari makes a gluten-free substitute.
  • 3 tablespoons Dark Brown Sugar White sugar can be substituted but will not provide the same depth.
  • 1 tablespoon Worcestershire Sauce Omit if avoiding gluten.
For the Vegetables
  • 2 Yellow Onions Quartered.
  • 4 cloves Garlic Smashed.
  • 2 sprigs Fresh Thyme
  • 3 sprigs Fresh Rosemary
  • 1 cup Fresh Cranberries Frozen cranberries can work as well.
  • 1 pound Carrots Peeled and sliced.
For Thickening the Sauce
  • 2 tablespoons Cornstarch
  • 2 tablespoons Water

Equipment

  • Dutch oven
  • Cutting Board
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the chuck beef roast with salt and pepper, then sear for 4-5 minutes on each side until golden brown.
  3. Add the quartered yellow onions and sauté for 3-4 minutes until tender. Stir in tomato paste, smashed garlic, thyme, and rosemary. Cook for an additional minute.
  4. Pour in the beef broth, balsamic vinegar, soy sauce, and dark brown sugar. Add the cranberries and sliced carrots. Return the seared beef to the pot.
  5. Cover and braise in the oven for 3-4 hours, checking for doneness; it should shred easily with a fork.
  6. Remove the roast and bring the remaining sauce to a simmer. Mix cornstarch and water to create a slurry, stir into the sauce and cook until thickened.
  7. Slice the rested roast against the grain and serve in the sauce, garnished with cranberries and carrots.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 40gFat: 15gSaturated Fat: 5gCholesterol: 120mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Choose a well-marbled chuck roast for ideal tenderness and flavor. Don’t skip the searing step for a flavorful crust.

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