Description

A festive and flavorful Christmas Cranberry Balsamic Roast featuring a tender chuck beef roast braised with fresh cranberries, aromatic herbs, and a rich balsamic-infused gravy. Perfect for holiday dinners, this recipe offers both oven and slow cooker methods for convenience and deliciousness.

Ingredients

Scale

Beef Roast and Seasoning

1 Tablespoon olive oil
1 Teaspoon salt
1 Teaspoon black pepper, freshly cracked
1 chuck beef roast, 3 Pounds

Vegetables and Aromatics

2 yellow onions, quartered
2 Tablespoons tomato paste
4 Cloves garlic, smashed
2 Sprigs fresh thyme
3 Sprigs fresh rosemary

Liquid Ingredients and Flavorings

2 Cups beef broth
¼ Cup balsamic vinegar
2 Tablespoons soy sauce
3 Tablespoons dark brown sugar
1 Tablespoon Worcestershire sauce

Other Ingredients

1 Cup cranberries, fresh
1 Pound carrots, peeled and sliced

For the 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 generously with salt and freshly cracked black pepper on all sides. Add the beef to the hot pan and sear it until browned on all sides to develop flavor. Remove and set aside on a plate.
Cook Onions and Aromatics: In the same Dutch oven, add the quartered onions and cook until they become tender, about 5 minutes. Stir in tomato paste, smashed garlic cloves, thyme, and rosemary sprigs, cooking for about 1 minute until fragrant.
Prepare the Sauce: Pour in beef broth, balsamic vinegar, soy sauce, dark brown sugar, Worcestershire sauce, and add fresh cranberries and sliced carrots. Stir the mixture thoroughly to combine all ingredients evenly.
Add Beef and Braise: Carefully place the browned beef back into the Dutch oven, nestling it into the sauce mixture. Cover with the lid and transfer to the oven. Braise the roast for 4 hours, allowing deep flavors to develop and the meat to become tender.
Remove Roast and Reduce Sauce: Take the roast out onto a plate to rest. Place the Dutch oven back on the stove over medium heat and bring the braising liquid to a gentle simmer.
Make the Thickening Slurry: In a small bowl, mix cornstarch and water until fully dissolved. Slowly pour the slurry into the simmering sauce, stirring continuously until the gravy thickens, about 2 minutes.
Serve: Slather the thickened balsamic cranberry gravy over slices of the roast and serve with your favorite side dishes.
Slow Cooker Option: For the slow cooker method, follow the same browning steps using olive oil and seasoning. Place the browned beef in the slow cooker, add all other ingredients except the slurry, and cook on low for 8 hours or on high for 6 hours. Remove the beef, simmer the cooking liquid on the stove, thicken with the slurry as described, then serve.

Notes

Use a large Dutch oven or braiser with a lid that can comfortably fit the roast and liquids for even cooking.
Choose a well-marbled chuck roast to ensure flavorful, tender meat.
Use fresh herbs, garlic, and vegetables to enhance the depth of the sauce and overall flavor.
Allow the roast to rest for 10 to 15 minutes after cooking to retain juices before carving.
The thickening slurry is optional but recommended for a rich, glossy gravy.
This recipe can also be adapted to a slow cooker for hands-off convenience.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 15 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 110 mg