Description

This Christmas Cranberry Balsamic Roast is a festive and flavorful beef roast braised to tender perfection in a rich sauce of balsamic vinegar, fresh cranberries, and aromatic herbs. The combination of sweet, tangy, and savory elements makes it a perfect holiday centerpiece, enhanced by a luscious thickened gravy. Featuring hearty carrots and onions, it’s easy to prepare in the oven or slow cooker for a comforting and elegant meal.

Ingredients

Scale

Beef Roast and Seasoning

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper, freshly cracked
1 chuck beef roast, 2 to 3 pounds

Vegetables and Aromatics

2 yellow onions, quartered
4 cloves garlic, smashed
2 sprigs fresh thyme
3 sprigs fresh rosemary
1 pound carrots, peeled and sliced
1 cup cranberries, fresh

Sauce Ingredients

2 tablespoons tomato paste
2 cups beef broth
1/4 cup balsamic vinegar
2 tablespoons soy sauce
3 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce

Thickening Slurry (Optional)

2 tablespoons cornstarch
2 tablespoons water

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Instructions

Preheat Oven: Preheat your oven to 325°F to prepare for braising the roast.
Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season the beef roast with salt and pepper on all sides. Add the beef to the hot pan and brown thoroughly on all sides to lock in flavor. Remove and set aside on a plate.
Cook Onions and Aromatics: Add the quartered onions to the Dutch oven and cook until tender, about 5 minutes. Stir in tomato paste, smashed garlic cloves, thyme, and rosemary sprigs, cooking until fragrant, approximately 1 minute.
Make the Sauce: Pour in beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir well to combine. Return the browned beef to the pot, nestling it into the sauce mixture.
Braise the Roast: Cover the Dutch oven and place it in the preheated oven. Braise the roast for about 3 to 4 hours, or roughly 1 hour per pound, until the meat is tender and easily pulls apart.
Rest and Remove Roast: Carefully remove the roast to a plate and cover loosely with foil. Set the Dutch oven back on the stovetop over medium heat.
Simmer Sauce: Bring the braising liquid to a simmer on the stovetop, preparing to thicken the gravy.
Thicken Gravy (Optional): In a small bowl, mix cornstarch and water until smooth. Slowly pour the slurry into the simmering sauce and cook, stirring constantly, until the gravy thickens, about 2 minutes.
Serve: Slice or shred the beef roast as desired, slather with the thickened cranberry balsamic gravy, and serve warm with your preferred sides.

Notes

Use a large Dutch oven or braiser with a lid large enough to hold the roast and all ingredients comfortably.
Choose a well-marbled, good-quality chuck roast for the best flavor and tenderness.
Fresh cranberries and herbs contribute significantly to the dish's vibrant flavor—avoid using frozen or dried substitutes for the best results.
Allow the roast to rest for 10 to 15 minutes after cooking before carving to retain juices and ensure moist, tender meat.
The thickening slurry with cornstarch is optional but recommended for a richer gravy consistency.
This recipe can also be prepared in a slow cooker by browning the beef first, then cooking on low for 6 to 8 hours or high for 4 to 6 hours.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 12 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg