Description
This Christmas Cranberry Balsamic Roast is a flavorful and tender chuck beef roast braised with fresh cranberries, aromatic herbs, and a rich balsamic-based sauce. Perfect for a festive holiday main course, it offers a delightful balance of savory and sweet flavors that pair wonderfully with your favorite sides.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon olive oil
- 1 Teaspoon salt
- 1 Teaspoon black pepper, freshly cracked
- 1 chuck beef roast, 2 to 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
- 1/4 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 the Oven: Preheat your oven to 325°F to prepare for braising the roast evenly and slowly.
- Brown the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and freshly cracked black pepper on all sides. Add the roast to the hot oil and brown thoroughly on all sides to lock in flavor.
- Cook the Onions and Aromatics: Remove the browned beef and set aside. Add the quartered onions to the pan and cook until they soften and become tender, about 5 minutes. Stir in the tomato paste, smashed garlic cloves, fresh thyme, and rosemary sprigs. Cook this mixture until fragrant, about 1 minute.
- Prepare the Sauce: Pour in the beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, fresh cranberries, and sliced carrots. Stir everything together thoroughly to combine and create a rich braising liquid.
- Braise the Roast: Carefully place the browned beef roast back into the pot with the sauce. Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 3 to 4 hours (approximately 1 hour per pound) until the beef is tender and flavorful.
- Remove and Rest Beef: Once cooked, remove the roast from the pot and set it on a plate to rest, allowing juices to redistribute and ensuring juiciness.
- Make the Gravy: Return the Dutch oven to the stovetop and bring the braising liquid to a simmer. In a small bowl, mix the cornstarch and water until smooth to create a slurry. Gradually stir the slurry into the simmering liquid and cook for about 2 minutes until the gravy thickens to your desired consistency.
- Serve: Slice the rested roast and slather generously with the thickened cranberry balsamic gravy. Serve immediately with your preferred side dishes.
Notes
- You will need a large Dutch oven or braiser with a lid to accommodate the roast and vegetables comfortably for braising.
- Choose a well-marbled chuck roast for optimum tenderness and flavor.
- Use fresh herbs, garlic, and cranberries for the best aromatic and bright flavor.
- Let the roast rest for 10 to 15 minutes after cooking before carving to ensure juicy slices.
- The thickening slurry is optional but recommended for a rich, glossy gravy. You can adjust the thickness by varying the amount of cornstarch slurry used.
- If preferred, this roast can also be cooked in a slow cooker following the alternative instructions for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg
