Description
This Christmas Cranberry Balsamic Roast is a flavorful, tender beef roast braised with fresh cranberries, balsamic vinegar, and aromatic herbs. Perfect for holiday dinners, this savory and slightly sweet roast is cooked slowly to develop deep flavors and served with a rich, thickened gravy made from the braising liquid.
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 braising the roast.
- Brown the Beef: Heat olive oil in a large Dutch oven or braiser over medium-high heat. Season the chuck roast on both sides with salt and freshly cracked black pepper. Add beef to the hot pan and brown on all sides until a rich crust forms. Transfer the beef to a plate and set aside.
- Cook the Onions and Aromatics: Add quartered onions to the pan and cook until they are tender, about 5 minutes. Stir in tomato paste, smashed garlic cloves, fresh thyme, and rosemary sprigs, cooking until fragrant for about 1 minute.
- Make the Sauce: Pour in beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir well to combine all ingredients.
- Braise the Roast: Carefully nestle the browned beef back into the pot with the sauce. Cover with a lid and transfer to the preheated oven. Braise the roast for about 4 hours, approximately 1 hour per pound, until the beef is tender.
- Finish and Thicken the Gravy: Remove the roast to a serving plate and cover it to rest. Place the Dutch oven back on the stovetop over medium heat and bring the braising liquid to a simmer. In a small bowl, combine cornstarch and water forming a slurry. Slowly whisk the slurry into the simmering liquid and cook for about 2 minutes, stirring often until the gravy thickens.
- Serve: Slice the rested beef roast and generously spoon the thickened cranberry balsamic gravy over the top. Serve with your preferred side dishes for a festive meal.
Notes
- Use a large Dutch oven or braiser to accommodate the roast and liquids comfortably.
- Choose a well-marbled chuck roast for maximum tenderness and flavor.
- Fresh herbs and cranberries enhance the dish’s holiday flavor profile.
- Allow the roast to rest 10 to 15 minutes before slicing to retain juices.
- The thickening slurry is optional but recommended for a luscious gravy.
- For convenience, you can use the slow cooker method, cooking on low for 6-8 hours or high for 4-6 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 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: 120 mg
