Description

This Cranberry Balsamic Roast Beef recipe features a tender slow-braised beef roast infused with a flavorful blend of balsamic vinegar, fresh cranberries, herbs, and a hint of sweetness from maple syrup. Perfectly cooked until pull-apart tender, it’s a delicious and hearty main course ideal for special occasions or comforting family dinners.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 (2-3 pound) beef roast (such as chuck, round, brisket, etc.)
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 (gluten-free for gluten-free option)
4 tablespoons maple syrup (or brown sugar)
1 tablespoon Worcestershire sauce (gluten-free for gluten-free option)

Vegetables & Fruits

1 cup cranberries (fresh or frozen)
1 pound carrots, peeled and sliced (or baby carrots)

Thickening Mixture (Optional)

2 tablespoons cornstarch
2 tablespoons water

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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 it on all sides to develop a rich crust. Once browned, remove the beef and set it aside.
Sauté Onions: In the same pan, add the sliced onion and cook until tender and slightly caramelized, about 5 minutes, stirring occasionally.
Cook Aromatics: Add the tomato paste, chopped garlic, thyme, rosemary, and optional red pepper flakes to the pan. Cook for about one minute until fragrant, stirring constantly to prevent burning.
Add Liquids and Flavorings: Pour in the beef broth, balsamic vinegar, cranberry sauce (if using), soy sauce, maple syrup, and Worcestershire sauce. Stir well to combine all ingredients and bring the mixture to a simmer.
Add Vegetables and Beef: Return the browned beef roast to the pan and add the sliced carrots and cranberries on top, distributing evenly.
Braise the Beef: Cover the pan with its lid or aluminum foil and transfer it to a preheated oven at 275°F (140°C). Braise the beef for 3 to 4 hours, or until it becomes pull-apart tender. Alternatively, you can cook on the stovetop by bringing the liquid to a boil, then reducing heat to low, covering, and simmering for 3 to 4 hours until tender. Another option is to use a slow cooker on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Finish the Beef: Remove the beef from the pan and slice or shred it as desired.
Optional Sauce Thickening: Skim off any fat from the cooking juices. Place the pan back on the stovetop over medium heat. Mix the cornstarch and water together to create a slurry and slowly add it to the simmering liquid. Cook, stirring, until the sauce thickens to your preferred consistency.

Notes

Use a fatty cut like chuck roast for the most tender and flavorful results after slow braising.
If gluten-free, substitute soy sauce and Worcestershire sauce with gluten-free versions.
Cranberry sauce is optional but adds a nice sweet-tart flavor and helps create a rich sauce.
For a stronger herb flavor, use fresh thyme and rosemary. Dried herbs can be substituted but reduce quantity by half.
The thickening step with cornstarch is optional; you can serve the dish with the natural braising liquid as a light sauce.
Leftovers taste great the next day and can be reheated gently on the stovetop or in the oven covered to retain moisture.

Nutrition

Serving Size: 1 serving (about 1/8 of recipe)
Calories: 350 kcal
Sugar: 10 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 100 mg