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Cranberry Balsamic Roast Beef

Cranberry Balsamic Roast Beef: Comforting Winter Delight

Cranberry Balsamic Roast Beef is a delectable pot roast that combines tender beef with a rich and tangy sauce, perfect for winter dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 2-3 pounds Beef Roast chuck/round/brisket
  • 2 tablespoons Olive Oil can substitute with any neutral oil
  • 1 large Onion sliced; shallots can be used for milder taste
  • 2 tablespoons Tomato Paste can replace with crushed tomatoes
  • 4 cloves Garlic chopped; garlic powder can substitute
  • 1 teaspoon Thyme chopped; use dried if fresh not available
  • 1 teaspoon Rosemary chopped; opt for dried if fresh not available
  • 1/2 teaspoon Red Pepper Flakes optional; substitute with black pepper if desired
  • 2 cups Beef Broth can use chicken or vegetable broth
For the Sauce
  • 1/4 cup Balsamic Vinegar can substitute with apple cider vinegar
  • 1/2 cup Cranberry Sauce optional; try barbecue or hoisin sauce instead
  • 2 tablespoons Soy Sauce Tamari is gluten-free alternative
  • 4 tablespoons Maple Syrup can substitute with brown sugar
  • 1 tablespoon Worcestershire Sauce optional; soy sauce can substitute
  • 1 cup Cranberries fresh or frozen; substitute with dried if needed
For the Vegetables
  • 1 pound Carrots peeled and sliced; can replace with parsnips or potatoes
  • 2 tablespoons Cornstarch plus 2 tablespoons of water; optional, for thickening

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the 2-3 pound beef roast until browned on all sides for about 3-4 minutes each side. Remove the beef and set aside.
  2. In the same Dutch oven, add the sliced onion and sauté for about 5 minutes until softened and translucent.
  3. Stir in 2 tablespoons of tomato paste, 4 cloves of chopped garlic, 1 teaspoon each of thyme and rosemary, and if desired, 1/2 teaspoon of red pepper flakes. Cook for about 1 minute until fragrant.
  4. Pour in 2 cups of beef broth and 1/4 cup of balsamic vinegar, scraping up any browned bits. Add 1/2 cup of cranberry sauce, 2 tablespoons of soy sauce, 4 tablespoons of maple syrup, the prepared roast, 1 pound of sliced carrots, and 1 cup of cranberries.
  5. Cover the Dutch oven and transfer it to an oven preheated to 275°F (140°C). Cook for 3-4 hours, or until the meat is fork-tender.
  6. Once cooked, remove the beef roast and let it rest for a few minutes. Skim any excess fat from the sauce and bring it to a simmer. For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 150IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

Selecting a well-marbled roast ensures tenderness. Taste and adjust the sauce as needed before serving.

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