Description
This Christmas Cranberry Balsamic Roast is a festive and flavorful beef roast recipe combining tender chuck roast with a rich, tangy sauce featuring fresh cranberries, balsamic vinegar, and aromatic herbs. Perfect for holiday dinners, this roast is slow-braised to succulent perfection and finished with a luscious gravy.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper, freshly cracked
- 1 chuck beef roast, 3 Pounds
- 2 yellow onions, quartered
- 2 Tablespoons tomato paste
- 4 Cloves garlic, smashed
- 2 Sprigs fresh thyme
- 3 Sprigs fresh rosemary
- 2 Cups beef broth
- ¼ Cup balsamic vinegar
- 2 Tablespoons soy sauce
- 3 Tablespoons dark brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Cup cranberries, fresh
- 1 Pound carrots, peeled and sliced
Thickening Slurry (Optional)
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Preheat the oven: Preheat your oven to 325°F to prepare for slow roasting of the beef.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef roast on both sides with salt and pepper. Add the beef to the hot pan and brown it on all sides until a deep crust forms, then transfer it to a plate and set aside.
- Cook the Onions and Aromatics: Add quartered onions to the same pan and cook until tender, about 5 minutes. Stir in tomato paste, smashed garlic, fresh thyme, and rosemary sprigs. Cook until fragrant, about 1 minute.
- Make the Sauce: Add beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir until evenly combined.
- Braise the Roast: Carefully nestle the browned beef back into the pot with the sauce. Cover the pot and transfer it to the oven. Braise for 3 to 4 hours (about 1 hour per pound) until the meat is tender and easily shredded.
- Prepare the Gravy: Remove the roast onto a plate and set aside. Place the pot on the stovetop and bring the cooking liquid to a simmer.
- Make the Thickening Slurry: In a small bowl, mix cornstarch and water until smooth. Pour this slurry into the simmering liquid and cook for about 2 minutes until the gravy thickens.
- Serve: Slather the roast with the thickened gravy and serve hot with your preferred side dishes.
Notes
- Use a large Dutch oven or braiser with a lid to ensure all ingredients fit and cook evenly.
- Choose a well-marbled chuck beef roast for tender, flavorful results.
- Use fresh herbs, garlic, and vegetables to enhance the flavor complexity.
- Let the beef rest for 10 to 15 minutes after cooking before carving to retain juices and improve tenderness.
- The thickening slurry is optional but recommended for a rich gravy texture.
- If preferred, you can prepare this recipe using a slow cooker following the alternate instructions provided.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
