Festive Cranberry Balsamic Roast Beef for Memorable Gatherings

This Cranberry Balsamic Roast Beef is a delightful centerpiece for holiday gatherings, combining tender beef with tangy cranberries and a rich balsamic glaze.

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Prep Time 15

Cook Time 4

Resting Time 15

Total Time 4 30

Servings: 8 slices

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roast

2-3 lbs Chuck Beef Roast Choose a well-marbled cut for juiciness.
2 tbsp Olive Oil Can be substituted with vegetable or canola oil.
1 tbsp Salt Use kosher or sea salt for best results.
1 tbsp Black Pepper Freshly cracked for seasoning.

For the Aromatics

2 Yellow Onions Quartered; substitute with shallots for milder flavor.
4 Garlic Smashed; feel free to add more for a stronger flavor.
2 Fresh Thyme Sprigs.
3 Fresh Rosemary Sprigs.

For the Sauce

2 tbsp Tomato Paste Provides richness and color to the sauce.
2 cups Beef Broth Use low-sodium broth for better control over saltiness.
¼ cup Balsamic Vinegar Can substitute with red wine vinegar.
2 tbsp Soy Sauce Use tamari for a gluten-free option.
3 tbsp Dark Brown Sugar Light brown sugar works as an alternative.
1 tbsp Worcestershire Sauce Can be omitted if unavailable.

For the Vegetables

1 cup Fresh Cranberries Frozen cranberries can be used in a pinch.
1 lb Carrots Peeled and sliced; baby carrots are a suitable substitute.

For Thickening

2 tbsp Cornstarch Arrowroot can be a substitute for cornstarch.
2 tbsp Water

Equipment

Dutch oven
meat thermometer

Method

Step-by-Step Instructions

Preheat the oven to 325°F (160°C) for slow-roasting the beef.
Brown the chuck roast in olive oil over medium-high heat, seasoning it with salt and black pepper.
Sauté quartered onions for 5 minutes, then add tomato paste, garlic, thyme, and rosemary for additional flavor.
Pour in beef broth, balsamic vinegar, soy sauce, brown sugar, and Worcestershire sauce, then add cranberries and carrots.
Cover and braise the beef in the oven for 3 to 4 hours until fork-tender.
Whisk cornstarch with water, then stir into the simmering sauce to thicken.
Slice the rested beef and serve with gravy over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 50IUVitamin C: 5mgCalcium: 25mgIron: 3mg

Notes

Allow the beef to rest for 10-15 minutes before slicing for better juiciness. Use a meat thermometer to check doneness aiming for 195°F.

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