Description
This Christmas Cranberry Balsamic Roast is a hearty and flavorful beef roast simmered with fresh cranberries, balsamic vinegar, and aromatic herbs. Perfect for festive gatherings, the roast tenderizes slowly to rich perfection and is finished with a thickened, tangy gravy. Serve with your favorite sides for a cozy holiday meal.
Ingredients
Scale
Main 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
- Preheat Oven Preheat your oven to 325°F to prepare for braising the beef roast.
- Brown the Beef Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and freshly cracked black pepper on both sides. Add the roast to the hot oil and brown it well on all sides to develop deep flavor. Once browned, transfer the beef to a plate and set aside.
- Cook the Onions and Aromatics In the same Dutch oven, add the quartered yellow onions and cook them until tender, about 5 minutes. Stir in the tomato paste, smashed garlic cloves, fresh thyme, and rosemary sprigs. Cook this mixture for about 1 minute until fragrant.
- Make the Sauce Pour in the beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots into the pot. Stir everything together until combined.
- Braise the Roast Carefully place the browned beef back into the pot. Cover with a lid and transfer the Dutch oven to the preheated oven. Braise the beef for 3 to 4 hours—approximately 1 hour per pound—until the beef is tender and easily pierced with a fork.
- Remove Beef and Simmer Sauce Remove the roast from the pot and place it on a serving plate. Return the pot with the cooking liquid to the stovetop and bring the broth to a gentle simmer over medium heat.
- Make the Thickening Slurry In a small bowl, mix together cornstarch and water until the cornstarch dissolves completely. Pour this slurry into the simmering broth and stir continuously. Cook for about 2 minutes or until the gravy thickens to your desired consistency.
- Serve Slather the roasted beef with the thickened cranberry balsamic gravy. Serve immediately with your preferred sides for a delightful holiday meal.
Notes
- Use a large Dutch oven or braiser with a lid to accommodate all the ingredients comfortably.
- Select a well-marbled chuck roast for the best tenderness and flavor.
- Fresh herbs and garlic enhance the depth of flavor; avoid dried substitutes if possible.
- Allow the roast to rest for 10 to 15 minutes before carving to retain juices and keep the meat moist.
- If using the slow cooker method, follow the alternate instructions provided for slow cooking times.
- If fresh cranberries are unavailable, frozen cranberries can be used but do not thaw before adding.
- To make this recipe gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 110 mg
