Irresistible Cranberry Balsamic Roast Beef for Holiday Feasts

This festive Cranberry Balsamic Roast Beef is a tender, flavorful dish that turns any meal into a special occasion.

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Prep Time 15

Cook Time 4

Resting Time 15

Total Time 4 30

Servings: 8 slices

Course: Beef

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

2-3 pounds Chuck beef roast Select a well-marbled cut for optimal tenderness.
2 tablespoons Olive oil Can be substituted with vegetable or canola oil.
1 teaspoon Salt Opt for kosher or sea salt for better results.
1 teaspoon Black pepper Freshly cracked is best for enhanced flavor.

For the Sauce

1 large Yellow onion Shallots can be used for a milder flavor.
2 tablespoons Tomato paste Boosts umami and adds color to the sauce.
4 cloves Garlic Infuses aromatic flavor; feel free to add more for an extra kick.
2 sprigs Fresh thyme Dried herbs work too, just use 1 teaspoon per sprig.
3 sprigs Fresh rosemary Dried herbs work too, just use 1 teaspoon per sprig.

Liquid Ingredients

2 cups Beef broth Low-sodium varieties help control saltiness.
0.25 cups Balsamic vinegar Can be replaced with sherry or red wine vinegar.
2 tablespoons Soy sauce Substitute with liquid aminos for a gluten-free option.
1 tablespoon Worcestershire sauce Enhances the depth and complexity of flavors.

Sweeteners and Thickeners

3 tablespoons Dark brown sugar Light brown sugar is a suitable substitute.
2 tablespoons Cornstarch
2 tablespoons Water

For the Vegetables

1 cup Fresh cranberries Frozen or canned cranberry sauce can also work well.
1 pound Carrots Peeled and sliced; baby carrots make for a quick prep alternative.

Equipment

Dutch oven
Slow Cooker

Method

Step-by-Step Instructions for Cranberry Balsamic Roast Beef

Preheat your oven to 325°F (165°C) for braising, or plug in your slow cooker.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and black pepper; sear for 4-5 minutes on each side.
Remove the beef and sauté 1 sliced yellow onion in the same pot for 5-7 minutes. Add 2 tablespoons of tomato paste, 4 minced garlic cloves, 2 sprigs of fresh thyme, and 3 sprigs of fresh rosemary; cook for another 2-3 minutes.
Pour in 2 cups of beef broth, ¼ cup balsamic vinegar, 2 tablespoons soy sauce, 3 tablespoons dark brown sugar, 1 tablespoon Worcestershire sauce, and 1 cup fresh cranberries. Mix well, then add 1 pound of peeled and sliced carrots.
Return the seared beef to the pot, cover, and braise for 3-4 hours in the oven or 6-8 hours in the slow cooker.
Remove the beef after cooking and let it rest for 10-15 minutes. Simmer the remaining sauce and thicken it with a mixture of 2 tablespoons cornstarch and 2 tablespoons water.
Slice the roast, serve with the rich sauce, and enjoy with sides like mashed potatoes or Brussels sprouts.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 3000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Choose a well-marbled chuck roast for the best flavor and tenderness. Allow the roast to rest after cooking for optimal juiciness.

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