Description
This Christmas Cranberry Balsamic Roast is a festive and flavorful beef roast braised with fresh cranberries, balsamic vinegar, and aromatic herbs, creating a tender and juicy main course perfect for holiday dinners. The roast is cooked slowly to develop rich, savory flavors complemented by a sweet and tangy gravy.
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
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 roast.
- Browning the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef roast on both sides with salt and cracked black pepper. Add the beef to the hot pan and brown all sides until nicely seared. Remove the beef and set aside.
- Cook Onions and Aromatics: Add the quartered onions to the pan and cook until tender, about 5 minutes. Stir in tomato paste, smashed garlic, thyme, and rosemary sprigs, cooking until fragrant for about 1 minute.
- Make the Sauce: Pour in the beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir everything to combine well.
- Braise the Roast: Carefully return the browned beef roast to the pot. Cover the Dutch oven and transfer to the preheated oven. Braise for 4 hours, about 1 hour 20 minutes per pound, until the beef is tender.
- Remove Roast and Thicken Gravy: Take the roast out and place on a serving plate. Bring the remaining liquid in the pot to a simmer on the stovetop. Mix cornstarch and water in a small bowl to create a slurry, then pour into the simmering liquid. Cook for about 2 minutes until the gravy has thickened.
- Serve: Spoon the thickened cranberry balsamic gravy over the roast and serve with preferred side dishes.
Notes
- Use a large Dutch oven or braiser with a lid that can hold the roast and vegetables comfortably.
- Choose a well-marbled chuck roast for tenderness and flavor.
- Fresh herbs and garlic enhance the aroma and depth of the dish.
- Allow the roast to rest for 10 to 15 minutes after cooking before slicing to retain juices.
- You can alternatively prepare this recipe in a slow cooker following the provided slow cooker instructions.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
