Succulent Cranberry Balsamic Roast Beef for Festive Feasts

A comforting Cranberry Balsamic Roast Beef that blends elegance with warmth for festive gatherings.

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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 pounds Chuck Beef Roast Substitute with round or rump roast if desired
2 tablespoons Olive Oil Can substitute with vegetable or canola oil
to taste Salt Adjust according to preference
to taste Black Pepper Freshly cracked is best

For the Aromatic Blend

2 Yellow Onions Quartered
4 cloves Garlic Smashed
2 sprigs Fresh Thyme Fresh is recommended
3 sprigs Fresh Rosemary Fresh is recommended

For the Sauce

2 cups Beef Broth Base for braising liquid
1/4 cup Balsamic Vinegar Provides sweet-tart flavor
2 tablespoons Soy Sauce Adds umami flavor
3 tablespoons Dark Brown Sugar Balances tartness of cranberries
1 tablespoon Worcestershire Sauce Intensifies savory notes

For Additional Flavor

1 cup Fresh Cranberries Can substitute with frozen or canned
1 pound Carrots Peeled and sliced

For Thickening the Sauce (Optional)

2 tablespoons Cornstarch To thicken the sauce
2 tablespoons Water Whisk together with cornstarch

Equipment

Dutch oven
Baking dish

Method

Step-by-Step Instructions

Preheat your oven to 325°F (163°C). Gather all ingredients.
In a Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper, then sear for approximately 4-5 minutes on each side and remove.
Sauté the quartered onions for about 5 minutes until soft. Add tomato paste, smashed garlic, thyme, and rosemary; cook for 1 minute until fragrant.
Pour in beef broth, balsamic vinegar, soy sauce, brown sugar, and Worcestershire sauce. Add cranberries and sliced carrots. Return the beef to the pot.
Cover and braise in the oven for 3 to 4 hours or until fork-tender.
Transfer the roast to a plate. For the sauce, simmer the braising liquid and whisk in cornstarch and water. Cook until thickened.
Slice the roast against the grain and serve with sauce and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 30IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 300°F until warmed through.

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