Description
Cranberry Balsamic Roast Beef is a flavorful and tender slow-braised beef roast cooked with a rich blend of balsamic vinegar, cranberry sauce, aromatic herbs, and savory seasonings. This recipe features succulent beef combined with fresh cranberries and tender carrots, resulting in a perfect main course for a cozy family meal or special occasion.
Ingredients
Scale
Beef and Marinade
- 1 tablespoon olive oil
- 1 (2-3 pound) beef roast (such as chuck, round, brisket)
- 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)
- 4 tablespoons maple syrup (or brown sugar)
- 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
Vegetables and Thickener
- 1 cup cranberries (fresh or frozen)
- 1 pound carrots, peeled and sliced (or baby carrots)
- 2 tablespoons cornstarch + 2 tablespoons water (optional)
Instructions
- 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 brown on all sides, about 4-5 minutes per side. Once browned, remove the beef and set aside.
- Sauté the Onions: In the same pot, add the sliced onion and cook until tender and translucent, about 5 minutes.
- Add Aromatics: Stir in the tomato paste, chopped garlic, thyme, rosemary, and red pepper flakes if using. Cook for about 1 minute until fragrant.
- Combine Liquids and Flavorings: Pour in the beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine.
- Add Vegetables and Return Beef: Add the sliced carrots and cranberries to the pot. Nestle the browned beef roast back into the mixture.
- Braise the Beef: Cover the pot and transfer it to a preheated oven at 275°F (140°C). Braise for 3-4 hours until the meat is pull-apart tender. Alternatively, on the stovetop bring to a boil, then reduce heat and simmer covered for 3-4 hours, or cook in a slow cooker on LOW for 8-10 hours or HIGH for 4-6 hours.
- Slice or Shred Beef: Remove the beef from the pot and slice or shred as desired.
- Thicken the Sauce (Optional): Skim any fat from the cooking juices, then place the pot back on the stove and bring to a simmer. Mix the cornstarch with water to create a slurry, add it to the simmering sauce, and cook until the gravy thickens slightly, about 3-5 minutes.
Notes
- For a gluten-free version, ensure to use gluten-free soy sauce and Worcestershire sauce.
- You can substitute maple syrup with brown sugar for sweetness.
- The red pepper flakes are optional and can be omitted for milder flavor.
- If fresh cranberries are not available, frozen cranberries work perfectly.
- Use a heavy Dutch oven for best results when braising.
- The sauce can be thickened with cornstarch slurry or reduced further on the stove for a richer consistency.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
