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Cranberry Balsamic Roast Beef Recipe

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4.1 from 1 review

A comforting and flavorful winter pot roast featuring a tender beef roast braised in a rich balsamic cranberry sauce, enhanced with herbs, garlic, and a hint of sweet and savory seasonings.

  • Total Time: 8 hours 40 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
  • 1 large onion, sliced
  • 2 tablespoons tomato paste
  • 4 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups beef broth
  • 1/4 cup balsamic vinegar
  • 1/2 cup cranberry sauce (optional)
  • 2 tablespoons soy sauce (gluten-free for gluten-free option)
  • 4 tablespoons maple syrup (or brown sugar)
  • 1 tablespoon Worcestershire sauce (gluten-free for gluten-free option)
  • 1 cup cranberries (fresh or frozen)

Vegetables

  • 1 pound carrots, peeled and sliced (or baby carrots)

Thickening (Optional)

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Brown the Beef: Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the beef roast and sear it on all sides until nicely browned. This step locks in flavor and creates a rich crust. Once browned, remove the beef and set it aside.
  2. Sauté the Onions and Aromatics: In the same pan, add the sliced onion and cook until softened and tender, about 5 minutes. Then add the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes (if using). Stir and cook for about 1 minute until fragrant.
  3. Add Liquids and Flavorings: Pour in the beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir to combine all ingredients thoroughly.
  4. Add Vegetables and Return Beef: Place the sliced carrots and fresh or frozen cranberries into the pan. Nestle the browned beef roast back into the pot, ensuring it is partially submerged in the liquid.
  5. Braise the Roast: Cover the pan and transfer it to a preheated oven at 275°F (140°C). Braise for 3-4 hours until the meat is tender and falls apart easily. Alternatively, you can perform this step on the stovetop by bringing the liquid to a boil, then reducing the heat, covering, and simmering gently for 3-4 hours. A slow cooker option is to cook on LOW for 8-10 hours or HIGH for 4-6 hours until tender.
  6. Remove and Shred Beef: Carefully take out the beef from the pot. Slice or shred the meat as desired for serving.
  7. Optional Sauce Thickening: Optional step to thicken the sauce: skim off any fat from the cooking juices, then place the pot on the stove over medium heat. Mix the cornstarch and water to make a slurry and stir it into the simmering liquid. Cook until the sauce thickens slightly, about 2-3 minutes.
  8. Serve: Serve the shredded or sliced beef roast with the flavorful cranberry balsamic sauce and cooked carrots on the side.

Notes

  • Use gluten-free soy sauce and Worcestershire sauce for a gluten-free version.
  • Fresh or frozen cranberries can be used based on availability.
  • The red pepper flakes add subtle heat but can be omitted for a milder flavor.
  • If you want a sweeter sauce, increase the maple syrup or brown sugar slightly.
  • This recipe adapts well for slow cooker or stovetop preparation besides oven braising.
  • Make sure to brown the beef well to enhance the depth of flavor in the final dish.
  • Thickening the sauce with cornstarch is optional but recommended for a luscious finish.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/cranberry-balsamic-roast-beef-recipe/