Christmas Cranberry Balsamic Roast
You can make this beef roast with balsamic cranberry sauce in a Dutch oven or you can make it in a slow cooker. The flavor is seriously amazing.
Servings: 4
Equipment
- Dutch Oven or Braiser with Lid
Ingredients
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper freshly cracked
- 1 chuck beef roast 2 to 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
For the Thickening Slurry (Optional):
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
Oven Instructions:
- Preheat the oven to 325°F.
Brown the Beef:
- Heat the olive oil in a large Dutch oven over a medium-high heat.
- Season the beef on both sides with salt and pepper.
- Add the beef to the hot pan and brown on all sides.
- Transfer the beef to a plate and set aside.
Cook the Onions and Aromatics:
- Add the onions to the pan and cook until tender, about 5 minutes.
- Add the tomato paste, garlic, thyme, and rosemary sprigs. Cook until fragrant, about 1 minute.
Make the Sauce:
- Add the broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, cranberries, and carrots. Stir until combined.
- Carefully add the beef back to the pot.
Braise the Roast:
- Cover and transfer to the oven. Braise for 3 to 4 hours, or 1 hour per pound.
- Remove the roast to a plate and put the pot back on the stove.
- Bring the broth to a simmer.
Make the Thickening Slurry:
- Combine cornstarch and water in a small bowl until the cornstarch has dissolved. Pour the slurry into the pot.
- Cook until the gravy has thickened, about 2 minutes.
- Slather in gravy and serve with your preferred sides.
Slow Cooker Instructions:
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the roast on both sides with salt and pepper.
- Add the beef to the hot pan and brown on all sides.
- Remove beef and put it in a slow cooker.
- Add the rest of the ingredients, except for the cornstarch and water, to the slow cooker.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Transfer the beef to a plate and pour the liquid into a large saucepan or rimmed skillet. Bring this liquid to a simmer.
- Now combine the cornstarch and water in a small bowl until the cornstarch has dissolved. Pour the slurry into the pan and cook until the gravy has thickened, about 2 minutes.
- Slather in gravy and serve with your preferred sides.
Notes
Cooking Pot: You are going to need a large Dutch oven or braiser with lid. Ensure yours is large enough to hold all the ingredients.
Good quality ingredients: Take your time selecting a well-marbled piece of meat and use fresh ingredients (garlic, herbs and vegetables) to make the recipe.
Let it rest: Let the beef roast rest for 10 to 15 minutes before carving and serving to help ensure it's juicy throughout.
Good quality ingredients: Take your time selecting a well-marbled piece of meat and use fresh ingredients (garlic, herbs and vegetables) to make the recipe.
Let it rest: Let the beef roast rest for 10 to 15 minutes before carving and serving to help ensure it's juicy throughout.
Nutrition
Calories: 609kcal | Carbohydrates: 39g | Protein: 48g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1920mg | Potassium: 1461mg | Fiber: 6g | Sugar: 21g | Vitamin A: 19144IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 6mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
