Description

This Cranberry Balsamic Roast Beef is a succulent and flavorful dish featuring a tender beef roast braised with a combination of tangy balsamic vinegar, sweet cranberry sauce, fresh cranberries, and a medley of herbs and spices. Perfectly cooked low and slow, the beef becomes pull-apart tender, complemented by tender carrots and a rich, luscious gravy. Ideal for a comforting dinner that brings a unique twist to classic roast beef.

Ingredients

Scale

Beef and Marinade

1 tablespoon olive oil
1 (3 pound) beef roast (such as chuck, round, brisket)
1 large onion, sliced
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1/2 teaspoon red pepper flakes (optional)
2 cups beef broth
1/4 cup balsamic vinegar
1/2 cup cranberry sauce (optional)
2 tablespoons soy sauce (use gluten-free soy sauce for gluten-free option)
4 tablespoons maple syrup (or brown sugar)
1 tablespoon Worcestershire sauce (gluten-free for gluten-free option)

Vegetables and Thickening

1 cup cranberries (fresh or frozen)
1 pound carrots, peeled and sliced (or baby carrots)
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

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Instructions

Brown the beef: Heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Add the beef roast and brown on all sides until a crust forms, about 4-5 minutes per side. Remove and set aside.
Sauté the vegetables: In the same pan, add the sliced onion and cook until tender and translucent, about 5 minutes.
Add aromatics: Stir in the tomato paste, garlic, thyme, rosemary, and red pepper flakes. Cook for about 1 minute until fragrant.
Create the braising liquid: Add the beef broth, balsamic vinegar, cranberry sauce, soy sauce, maple syrup, and Worcestershire sauce to the pan. Stir to combine well.
Add vegetables and beef: Return the beef roast to the pan and nestle in the carrots and cranberries around the meat.
Braise the beef: Cover the pan and transfer it to a preheated oven at 275 degrees Fahrenheit (140 degrees Celsius). Cook low and slow for about 4 hours until the beef is tender enough to pull apart easily. Alternatively, simmer covered on the stovetop over low heat for 4 hours or cook in a slow cooker on LOW for 8 hours or HIGH for 6 hours.
Rest and shred: Remove the beef from the pan and slice or shred as desired.
Thicken the sauce (optional): Skim any fat from the cooking liquid, then return the pot to the stovetop and bring to a simmer. Stir in the cornstarch and water mixture and cook until the sauce thickens slightly, about 3-5 minutes.

Notes

Using a cut like chuck or brisket will yield tender, flavorful results after long braising.
If you prefer less sweetness, reduce maple syrup or cranberry sauce slightly.
For a gluten-free version, use gluten-free soy sauce and Worcestershire sauce.
Make sure to brown the beef well to develop deeper flavor in the dish.
The sauce can be thickened or used as-is depending on your preference.
Leftovers taste even better the next day as flavors meld more.
Serve with mashed potatoes or crusty bread to soak up the flavorful sauce.

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 12 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg