Description
This Tender Balsamic Cranberry Beef Roast is slow-cooked to perfection with a tangy-sweet glaze of balsamic vinegar and cranberries. Perfect for Sunday dinners or holiday gatherings, it’s savory, melt-in-your-mouth delicious, and elegant without the fuss.
Ingredients
3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large yellow onion, chopped
4 garlic cloves, minced
1 cup balsamic vinegar
1 cup beef broth
1/3 cup brown sugar
1 1/2 cups fresh or frozen cranberries
3 to 4 sprigs fresh thyme
2 sprigs fresh rosemary
Instructions
1. Preheat oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Season the beef with salt and pepper.
4. Sear the roast on all sides until browned. Remove and set aside.
5. Add chopped onions to the pot and sauté until soft.
6. Stir in garlic and cook until fragrant.
7. Deglaze the pan with a bit of balsamic vinegar, scraping up browned bits.
8. Return roast to the pot.
9. Add remaining balsamic vinegar, beef broth, brown sugar, cranberries, thyme, and rosemary. Stir gently.
10. Cover and cook in oven for 3 to 3.5 hours until beef is fork-tender.
11. Let rest before slicing or shredding.
12. Spoon sauce over meat and serve with mashed potatoes or polenta.
Notes
Searing the meat first adds an essential depth of flavor—don’t skip this step!
Fresh herbs infuse better flavor than dried, but dried can be used in a pinch.
For a thinner sauce, add an extra 1/2 cup of broth after roasting.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1/8 of roast
- Calories: 415
- Sugar: 10g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
Keywords: beef roast, cranberry roast, holiday dinner